You never want to lose this one, it’s great!
The difference is the meringue
- 2 1/2 cups crumbs graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1/2 tsp cinnamon
- 2 1/2 tbsp cornstarch
- Pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 375 degrees.
In a medium bowl, mix crumbs, butter and brown sugar and cinnamon until well blended. Press into a 9 inch pie plate. Bake in the oven for about 7 minutes and remove from oven.
In a heavy saucepan, mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes t hick and smooth. Lower oven to 375 degrees.
Swiss Meringue
7 large egg whites
3/4 cups sugar
Pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches the crust all around, set in the oven and, watching carefully, bake for approximately 8 minutes or until lightly golden.
I am pretty sure you will never rely on the old meringue we all made before.
