Mimis Graham Cracker Pie Food

MIMI'S GRAHAM CRACKER PIE

Steps:

• CRUST:.
• Mix the first three ingredients well.
• Press into a pie plate, saving about 3 tablepoons for the top.
• Bake at 400 degrees till lightly browned, about 7-8 minutes.
• FILLING:.
• In a saucepan put the milk, sugar, cornstarch, salt, and egg yolks.
• Cook over medium heat till it comes to a boil; boil about 1/2 to 1 minute and take off the heat.
• Add the vanilla and let sit a minute while making meringue.
• Whip the eggs whites using a couple of tablespoons of sugar to make a meringue.
• Put the custard in the graham line pie plate.
• Add the meringue and saved graham cracker topping.
• 400 degrees till golden.

EASY MINI CHOCOLATE PUDDING PIES

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into graham crusts, adding about 1/2 cup to each.
• Refrigerate 1 hour. Top with remaining ingredients before serving.

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

RITZ CRACKER PIE

Steps:

• To stiffly beaten egg whites, add sugar, baking powder, pinch salt, crackers (crumble by hand for larger crumbs), of pecans and vanilla.
• Pour into lightly greased 9" pie pan.
• Bake 30 minutes at 325 degrees.
• Chill and serve with whipped cream.

GRAHAM CRACKER PIE

Steps:

• To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined.
• Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use.
• To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool.
• Pour cooled filling into crust and chill before serving.

LEMON GRAHAM CRACKER PIE

Steps:

• Filling: Mix all ingredients except egg whites in medium bowl until blended.
• In another bowl beat egg whites with mixer until stiff peaks form.
• Fold into other mixture.
• Pour into prepared pie crust, smooth top.
• Bake 25 minutes until filling is set.
• Cool completely.
• Crust: Mix graham cracker crumbs, cinnamon and flour.
• Add melted butter, stir with fork until blended.
• Press firmly and evenly over bottom and up sides of a 9-inch pie plate.
• Refrigerate 1 hour or until firm.

MORG'S DINER GRAHAM CRACKER PIE

Steps:

• Crust:.
• Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl.
• Press mixture into lightly greased 9-inch pie pan.
• Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.).
• Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan.
• Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat.
• Stir occasionally and when it comes to a full boil, continue for 1 minute.
• Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling).
• Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat.
• Stir in the vanilla.
• Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot).
• Meringue:.
• Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into water and microwaved till thickened (about 20 seconds).
• Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.).
• Using mixer combine the 3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar. Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks.
• Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs.
• Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping) or until golden.

MIMI'S SOUR CREAM PIE

Steps:

• Beat eggs until smooth.
• Add softened cream cheese, sugar and 1 tsp.
• vanilla.
• Pour into graham cracker crust (graham crackers mixed with melted butter or store bought).
• Bake at 325 degrees for about 25 minutes or until it doesn't shake.
• Cool 5 minutes Combine the sour cream, sugar and 1 tsp.
• vanilla.
• Pour on top of cooled pie.
• Bake for another 5 minutes.
• Refrigerate for up to 4 hours.