A lovely, cooked egg custard filling is poured into a graham cracker crust, topped with almond-flavored meringue and sprinkled with graham cracker crumbs. It 's then popped into a hot oven just until the meringue peaks are golden.
INGREDIENTS (for 8 servings):
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup butter, softened
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 2 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 cup white sugar
- 1/2 teaspoon almond extract
PREPARATION:
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter or margarine. Press into a 9 inch pie plate, reserve 1/4 cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.
Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat; stir in 1 tablespoon butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.