Here's a pie crust ideal
for ice cream or pudding pies; the crackers and nuts give it
a great texture that offset smooth, creamy fillings.
Meringue-Graham
Cracker Pie Crust
- 3 large egg whites
1 cup granulated sugar
1/8 teaspoon ground mace
1 teaspoon vanilla extract
12 graham crackers, crushed
3/4 cup chopped walnuts
1 teaspoon baking powder
- Preheat oven to 350°F
(175°C). Grease a 9-inch pie pan; set aside.
- Beat egg whites until
stiff in a medium mixing bowl. Combine sugar and mace; add to
egg whites, 1 tablespoon at a time, beating well after each addition.
Add vanilla and mix well.
- In a separate bowl, combine
crackers, walnuts and baking powder; fold into egg white mixture.
Spoon into prepared pan, molding mixture to conform to shape
of the pan.
- Bake for 30 minutes or
until set. Remove from oven; cool completely, then fill with
chosen pie filling.
Makes 1 (9-inch) pie shell.
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