Recipe: Custard Tart and Graham Cracker Pie (graham cracker crust, cooked filling)

CUSTARD TART

4 1/4 cups milk, divided use
1/3 cup sugar
2 tbsp. flour
2 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. salt
6 eggs
1 tsp. vanilla
Graham cracker pie shell or baked pie crust

Combine just 4 cups milk and sugar and heat slowly until boiling. Add butter.

Mix flour, cornstarch, salt, yolks of eggs and the remaining 1/4 cup milk until the mixture is smooth. Slowly add egg mixture to milk and simmer for 5 minutes.

Beat egg whites with clean beaters until stiff. Fold into hot milk mixture. This is not easy, and sometimes requires quite intense beating/folding. Slowly boil for 5 minutes.

Add vanilla. Pour into cooked pie crust or graham cracker pie shell.

Cool for 1 hour before serving.
GRAHAM CRACKER PIE

16 squares Graham crackers
2 tablespoons plus 3/4 cup sugar, divided use
1/2 stick (1/4 cup) margarine, melted
2 cups milk
1/2 tsp. salt
4 tbsp. flour
2 eggs
1 tsp. butter
2 tbsp. sugar
Whipped cream (for serving)

TO MAKE THE CRUST:
Roll Graham crackers until crumbs, add 2 tablespoons sugar and melted margarine. Mix and place in 9 inch pie plate.

Bake 3 minutes at 350 degrees F.

TO MAKE THE FILLING:
In double boiler, 2 cups milk; heat until hot.

In separate bowl, mix sugar, salt and flour (add little hot milk to make paste). Pour into double boiler and cook until it starts to thicken.

Beat 2 egg yolks in separate dish and add little hot mixture to make smooth, then pour egg mixture into double boiler. Continue to cook 10-15 minutes until thick.

Add vanilla and 1 teaspoon butter. Stir and pour into baked Graham cracker crust. Cool and top with whipped cream.

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Hi Sandy,

I hope someone will have the exact recipe you're looking for. These recipes are the closest I could find so far to what you described.

Happy Baking!

Betsy