Ingredients
1½cupsgraham cracker crums
¼cupwhite sugar
⅓cupbutter,softened
½cupwhite sugar
2tbspcornstarch
1tbspall purpose flour
½tspsalt
2cupsmilk
2egg yolks,beaten
1tbspbutter
1tspvanilla extract
3egg whites
¼cupwhite sugar
½tspalmond extract
Preparation
Preheat oven to 375 degrees F.
Mix together graham cracker crumbs, sugar, and softened butter. Reserve ¼ cup of the crumb mixture for topping the pie. Press remaining crumbs into a 9-inch pie plate. Bake in preheated oven for 8 minutes.
Mix sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until the mixture comes to a boil and thickens. Cook for 2 minutes more.
Add a little of this hot mixture to beaten egg yolks, then stir yolks into the hot mixture. Cook for 1 minute while stirring. Remove pan from heat. In a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly.
Return custard to saucepan. Cook over medium heat, stirring constantly, for about 2 minutes more until mixture thickens slightly and coats the back of a wooden spoon. Remove from heat.
Stir in butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
Preheat oven to 425 degrees F.
Beat egg whites until soft peaks form. Slowly add 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 in the preheated oven just for about 4 to 5 minutes until meringue is golden. Allow pie to cool completely before serving.
Serve and enjoy.
