Waitress Pie
The ultimate comfort food, Waitress Pie combines a buttery crust with a rich custard filling and fluffy meringue. This easy weeknight dessert is sure to satisfy your sweet tooth and leave your family begging for seconds. Make it tonight and create lasting memories around the table!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2½ cups Graham cracker crumbs
- ½ cup Packed light brown sugar
- ½ cup Butter (1 stick)
- 2 cups Whole milk
- 2 Large eggs
- ⅓ cup Granulated white sugar
- ½ teaspoon Salt
- ½ teaspoon Vanilla extract
- ¼ teaspoon Ground cinnamon
- 3 Large egg whites
- pinch Cream of tartar
- ¼ cup Granulated white sugar
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, stir together the crust ingredients: graham cracker crumbs, brown sugar, and butter until well blended.
- Press the mixture into a 9-inch pie pan.
- Bake for 9 to 11 minutes, or until the crust is browned and crisp.
- Remove the crust from the oven and increase the oven temperature to 425°F.
- In a small saucepan, heat the milk almost to a boil.
- In a large bowl, whisk the eggs slightly.
- Whisk in the granulated sugar and salt.
- Gradually add the hot milk, whisking constantly.
- Whisk in the vanilla.
- Pour the custard through a fine sieve to remove any lumps and into the prepared pie crust.
- Sprinkle the top of the custard with cinnamon.
- Bake on a lower shelf of the oven for 20 to 25 minutes, until the custard is set and firm to touch.
- Remove from the oven and set on a rack to cool slightly.
- In a large bowl, use an electric mixer to beat the egg whites until foamy.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the cooked custard.
- Return to the oven until the meringue is slightly browned.
- Cool for at least 15 minutes before serving.
Notes
- Tip 1: Be sure to add the milk gradually to avoid scrambling the eggs.
- Tip 2: Refrigerate any leftover pie.