Flapper Pie Dainties

Graham Crust
1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
1 tsp ground cinnamon
2 ½ cups whole milk
½ cup granulated sugar
¼ cup cornstarch
3 egg yolks from 3 large eggs, whites saved for meringue topping below
1 vanilla bean, seeds scraped, pod reserved for another use
3 egg whites, from yolks above
¼ cup cream of tartar
½ cup granulated sugar


Graham Crust
1. Preheat oven to 350ºF. Line an 8x8-inch or 9x9-inch square baking dish with parchment, leaving overhang.
2. In a large bowl, mix to combine graham cracker crumbs, sugar, butter and cinnamon in a bowl. Firmly press graham mixture into prepared baking dish in an even layer. Bake for 10 minutes, until fragrant. Set aside to cool, about 1 hour.
1. In a large saucepan, whisk or stir to combine all custard ingredients.
2. Heat mixture over medium-high, stirring continuously while mixture comes to a boil. Once boiling, immediately reduce heat to low and continue to cook while whisking or stirring constantly until thickened and cornstarch is cooked, about 2 minutes. Set aside to cool slightly, about 30 minutes.
1. In a large bowl using a hand mixer or stand mixer, beat egg whites until foamy. Beat in cream of tartar. Gradually add in sugar while beating and continue to beat until stiff peaks form, about 5 minutes.
2. Arrange an oven rack for broiling. Set oven to broil.
3. Spread custard over graham crust, and then spoon meringue over custard. Dip the back of a spoon in meringue topping to create peaks and valleys. Broil until meringue has browned, about 1 minute (watch carefully to avoid burning).
4. Remove from oven and chill in refrigerator to set, about 30 minutes. Remove from pan to slice squares, or slice squares in the pan and serve. Store covered in refrigerator.

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