Linda App
Ingredients
Crust
12 Graham crackers. broken
2 Tbsp. sugar
6 Tbsp. unsalted butter, melted
Filling
2/3 C sugar
1/4 tsp. salt
1/4 C cornstarch
2 1/2 C cold milk
4 large egg yolks
1 tsp. vanilla
1/4 tsp. nutmeg
1 Tbsp. unsalted butter
Fresh berries
Directions
For crust:
1. Preheat oven to 350 degrees.
2. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 C of mixture for topping. Press remaining mixture into bottom and sides of a 9″ pie pan. Bake until lightly browned, about 7 minutes. Cool while preparing filling.
For filling:
3. In a 3-qt. saucepan, whisk together sugar, salt, and cornstarch. Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble and cook 1 minute more. Remove from heat and stir in vanilla, nutmeg and butter; place over an ice bath to cool slightly before pouring into baked crust.
4. Cover with plastic wrap and refrigerate until firm, 5 hours or overnight. Sprinkle with reserved graham cracker crumbs. Serve with cold berries.
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