GRAHAM CRACKER TORTE
Another old recipe of my mom's, from the 50's. It tastes like a custard pie, only with a graham cracker crust, topped with meringue.
Provided by Randi Lerch
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. Mix the crushed graham crackers with the cinnamon and set aside 1/4 cup of the mixture. Add the melted butter to the rest of the mixture and spread in a greased 9 X 13 pan. Bake 10 minutes.
- 2. CUSTARD FILLING: Cook the milk, 1/2 cup sugar, flour and egg yolks in a heavy saucepan or double boiler until thick, stirring constantly. Remove from heat and add vanilla. Stir until mixed. Pour filling into baked crust.
- 3. MERINGUE TOPPING: Beat egg whites with the 5 Tbsp. sugar until stiff. add a dash of vanilla, if desired. Spread meringue topping over the custard filling. Then sprinkle the reserved graham cracker mixture over the top and bake for 20 minutes. Chill overnight. Serve with whipped cream.
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