Jacqueline Maurer from Pittsburgh was looking for a recipe for graham cracker pie. She said her mother used to make this for her family when she was growing up in the 1950s and 1960s but that she no longer has the recipe.
Dolores Cavanaugh from Knoxville, Tenn., sent in her mother's recipe for the pie. She said her mother made this pie often in the 1930s and 1940s, "when times were harder and the ingredients were on hand." She said she could hardly wait until the pie came out of the oven and was cool enough to cut and eat.
It's no wonder these women have such fond memories of this pie. Everyone in my house, including my husband, who usually could not care less about dessert, absolutely loved it. It looked, smelled and tasted heavenly.
The next time I make it I might allow it to cool completely before trying to slice it as it fell apart a bit. Then again, there was something particularly wonderful about that slightly warm custard topped with sweet meringue and graham cracker crumbs. This oldie but goodie is most definitely a keeper.
REQUESTS Ronald Collins Sr. of Nottingham is looking for a good recipe for making sweet potato biscuits. He said these biscuits were made by his best friend's grandmother on the Eastern Shore of Maryland in the small African-American community where he grew up and that he has since learned they were unique to that part of the state.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278. Names and cities must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes.
Graham cracker pie
Makes: 8 servings
1 package (9 doubles) graham crackers, crushed
1/2 cup sugar
2 tablespoons butter, room temperature
1 teaspoon cinnamon
3 eggs, separated
2 cups milk
1/2 cup sugar, plus an additional 3 tablespoons for meringue
2 tablespoons cornstarch
2 tablespoons butter
1 teaspoon vanilla extract
To make the pie shell: Cream butter, sugar and cinnamon. Add graham cracker crumbs and mix well. Press 2/3 of the mixture into bottom and up the sides of a slightly greased 8-inch or 9-inch pie plate, reserving the remaining 1/3 of the crumbs for the top of the pie.
To make the filling: Separate the eggs, reserving the whites. Combine the yolks, milk, sugar, cornstarch and butter and cook in double boiler until slightly thickened and the consistency of pudding. Remove from heat and add vanilla extract. Pour the custard into the prepared crust. Beat egg whites until stiff, adding the 3 tablespoons of sugar gradually. Spread meringue on top of custard and sprinkle with the reserved graham cracker crumbs.
Bake at 350 degrees for 30 minutes.
Allow pie to cool before cutting.