Ingredients
Crust
- 1 store bought graham cracker crust or make at home with:
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter, melted
Cream Filling
- 2/3 cup heavy cream
- 1 1/3 cups milk
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons all-purpose flour*
- 2 tablespoons cornstarch
- 4 large egg yolks
- 1 tablespoon vanilla extract
Meringue
- 4 large egg whites
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon cream of tartar (optional)
- 2 teaspoons vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. If using a pre-made graham cracker crust, place it in oven for 7-8 minutes and jump to step 2. To make crust from scratch, mix graham cracker crumbs, sugar, and melted butter until well blended. Press it on sides and bottom of a pie tin and place in oven for 7-8 minutes. Set aside until cold. Keep oven on.
- In a saucepan whisk heavy cream, milk and sugar until combined. Vigorously whisk in flour, cornstarch, and egg yolks. Whisk continuously over high heat until mixture boils and makes thick visible bubbles. Remove from heat and add vanilla extract.
- Scrape into pie shell and set aside. Do not cover with plastic food wrap. Turn oven to 410°F.
- Whip egg whites to a froth. While beating, gradually add sugar and cream of tartar. Whip to stiff peaks. Add vanilla near the end of whipping.
- Spread meringue onto pie. (It is okay if cream is still warm.)
- Place pie on a cookie sheet and place in oven for about 15 minutes or until meringue is deep golden.
- Place in fridge until ready to serve.