This pie is often requested in our family. It is so good.

Carol
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. Reserve 1/4 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 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 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, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. Remove from heat; stir in 1 tablespoon butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.

  • Preheat oven to 425 degrees F (220 degrees C).

  • 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 in preheated oven just until meringue is golden, about 4 to 5 minutes. Allow pie to cool completely before serving.

Nutrition Facts

307.1 calories; 5.3 g protein; 42.8 g carbohydrates; 80.2 mg cholesterol; 353.4 mg sodium. Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 4 stars
09/15/2008
The custard filling was a bit soggy the first time i made it but I added another teaspoon of cornstarch to make it more durable. However the taste turned out delicious and creamy! Read More
(39)

Most helpful critical review

Rating: 2 stars
04/23/2014
It was like drinking almond egg sugar soup. I tried cooking later at 425 for another 20 minutes until crust was almost burnt and it was finally edible and no longer soupy raw eggs. Regardless it was way too sweet. No reason to ever need so much sugar. And I love almond extract but it overpowered the recipe. Might try again but would make huge changes including actually cooking the pie. Read More
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/15/2008
The custard filling was a bit soggy the first time i made it but I added another teaspoon of cornstarch to make it more durable. However the taste turned out delicious and creamy! Read More
(39)
Rating: 5 stars
09/25/2009
This pie was excellent! I added a tad more cornstarch as recommended by other users. Will make again. I am not even a cream pie lover! The almond in the meringue sets this off as special! Read More
(22)
Rating: 4 stars
01/28/2009
My husband doesn't really like these kinds of pies but he really liked this one. The crust did get a bit soggy so I'll add another tablespoon of cornstarch next time. Other than that it was a good recipe. Thanks for sharing! Read More
(17)
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Rating: 5 stars
11/08/2010
Graham wafer pie has always been my husband's favorite and the only thing his mother made that I also make for him (for fifty years now). No matter what you call it the men all love it. Read More
(7)
Rating: 5 stars
08/29/2002
my mom always made this pie for my husband...i have tried to make it but he says my mom always make's it better!!!! very yummy Read More
(6)
Rating: 5 stars
10/09/2011
My Mom made this for me as a child and I now make it. We only use 2 egg whites in the meringue and do not use the almond extract. A very quick easy comforting dessert! Read More
(6)
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Rating: 5 stars
10/19/2008
Just like the recipe Mom made years ago. Excellent. Read More
(5)
Rating: 5 stars
08/18/2008
Simply delicious custard pie! Reminds me of an old fashioned style pie my great grandmother made didn't change a thing came out perfect had NO leftovers! Read More
(5)
Rating: 5 stars
01/03/2013
Excellent Recipe! I added an extra tsp of cornstarch as another person had suggested and it turned out great... tasted just like the flapper pie I remember eating years ago! I wanted to make it in advance so I prepared the recipe to the egg white stage and refrigerated over night then made the egg white topping the next day and baked. I wasn't sure how it would be but it was fine. I do think it would better made and eaten on the same day though as I noticed that the crust was getting a bit soggy as I cut the pie to serve. Read More
(1)
Rating: 2 stars
04/23/2014
It was like drinking almond egg sugar soup. I tried cooking later at 425 for another 20 minutes until crust was almost burnt and it was finally edible and no longer soupy raw eggs. Regardless it was way too sweet. No reason to ever need so much sugar. And I love almond extract but it overpowered the recipe. Might try again but would make huge changes including actually cooking the pie. Read More