Meringue-Graham Cracker Pie Crust
This pie crust is ideal for ice cream and pudding pies; the graham crackers and nuts give it a great texture that offset smooth, creamy fillings.
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 crust.