| A Pennsylvania German custard pie and the Museum Curator's favorite. |
Thoroughly blend the Graham Cracker crumbs, softened margarine
and sugar. Arrange in the bottom of a large pie plate and use a smaller
pie plate to press it firmly into an even layered crust. Bake in a
moderately hot oven (375 degrees) for 8 minutes and allow it to cool.
and sugar. Arrange in the bottom of a large pie plate and use a smaller
pie plate to press it firmly into an even layered crust. Bake in a
moderately hot oven (375 degrees) for 8 minutes and allow it to cool.
Pour milk in a double boiler and begin heating on stove. Mix together
the sugar, cornstarch and salt and mix well with the milk before the
milk is hot. Cook the mixture in a double boiler over boiling water until
it thickens. Cover and cook 10 minutes longer.
Separate the eggs, saving the whites for later, and beat the yolks. Blend
a little cooked mixture with the beaten yolks to dilute and prevent
lumping; then add it gradually to the cooked mixture. Cook for 2
minutes, stirring constantly. Remove the mixture from the heat and add
vanilla after it has cooled some. Pour the mixture into the pie shell and
top with Meringue.
the sugar, cornstarch and salt and mix well with the milk before the
milk is hot. Cook the mixture in a double boiler over boiling water until
it thickens. Cover and cook 10 minutes longer.
Separate the eggs, saving the whites for later, and beat the yolks. Blend
a little cooked mixture with the beaten yolks to dilute and prevent
lumping; then add it gradually to the cooked mixture. Cook for 2
minutes, stirring constantly. Remove the mixture from the heat and add
vanilla after it has cooled some. Pour the mixture into the pie shell and
top with Meringue.
Meringue
4 egg whites
6 tablespoons of sugar
A pinch of salt
4 egg whites
6 tablespoons of sugar
A pinch of salt
Beat the egg whites in a counter-top mixer on high. Add salt and sugar
soon after beating has begun. Continue beating until whites stand in
peaks but are not yet too dry. Spread on the custard mixture. Bake the
pie in a very hot oven (425 degrees) for about 5 minutes or until the
Meringue peaks are golden brown.
soon after beating has begun. Continue beating until whites stand in
peaks but are not yet too dry. Spread on the custard mixture. Bake the
pie in a very hot oven (425 degrees) for about 5 minutes or until the
Meringue peaks are golden brown.
| Remember ... If someone likes a certain kind of pie, find a special day and bake it every year on that day. THIS before long is the reason they like it. |
Graham Cracker Crust
1 2/3 to 2 cups of Graham Cracker crumbs
or 20 Graham Crackers, rolled fine
1/4 cup of butter, softened at room temperature
1/4 cup of sugar
1 2/3 to 2 cups of Graham Cracker crumbs
or 20 Graham Crackers, rolled fine
1/4 cup of butter, softened at room temperature
1/4 cup of sugar
Filling
3 cups of whole milk
1/4 cup of sugar
3 tablespoons of cornstarch
1/4 teaspoon of salt
4 egg yolks
1 tablespoon of vanilla
3 cups of whole milk
1/4 cup of sugar
3 tablespoons of cornstarch
1/4 teaspoon of salt
4 egg yolks
1 tablespoon of vanilla
| The Bakery Chef presents ... Graham Cracker Pie at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
