GRANDMA'S CUSTARD CRUMB PIE

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Grandma's Custard Crumb Pie image

How to make Grandma's Custard Crumb Pie

Provided by @MakeItYours

Number Of Ingredients 38

1 3/4 cups
Graham cracker crumbs
425 mL
1 tsp
ground cinnamon
5 mL
1/2 cup
melted non-hydrogenated margarine or butter
125 mL
Custard:
3/4 cup
granulated sugar
175 mL
1/4 cup
cornstarch
50 mL
2 cups
milk
750 mL
1 carton
Naturegg™ Omega Pro™ liquid eggs, well shaken
250 g
2 tbsp
non-hydrogenated margarine or butter
30 mL
1 tbsp
vanilla extract
15 mL
Meringue:
1/2 cup
Naturegg™ Simply Egg Whites™, well shaken
125 mL
pinch
cream of tartar
pinch
1/3 cup
granulated sugar
75 mL

Steps:

  • Crust and Topping: Preheat the oven to 350°F (180°C). Toss the crumbs with the margarine and cinnamon. Press all but 2 tbsp (30 mL) of the crumbs into the bottom and up the sides of a 9-inch (23 cm), deep-dish pie plate. Bake the crust for 10 minutes. Reserve the crust and extra crumbs.
  • Custard: Stir the sugar with the cornstarch in a medium saucepan; whisk in the milk until smooth. Set the pan over medium heat. Cook, stirring often, until the mixture thickens. Remove from the heat. Stir a little of the hot milk mixture into the liquid eggs; whisk the eggs back into the remaining milk mixture.
  • Return to the heat; cook, stirring, for 2 to 3 minutes or until very thick. Remove from the heat and stir in the margarine and vanilla. Pour into the prepared crust; cool to room temperature.
  • Meringue: Beat the egg whites with the cream of tarter until foamy. Beating constantly on high, gradually add the sugar. Continue beating until stiff peaks form. Dollop islands of the meringue over the filling (leaving gaps). Sprinkle evenly with reserved crumbs. Bake for 10 minutes or until meringue is golden.
  • Cool slightly then chill for at least 4 hours or for up to 2 days.
  • TIPS
  • Substitute dark brown sugar for the granulated sugar to make a butterscotch-flavoured custard.

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