(Left this in drafts for quite some time, but thought it ought to be published. Enjoy!)
My older sister called me today looking for one of our paternal grandmother’s recipes. It made me think I should stick them up here that we all can find them in perpetuity!
Zuider Zee Pie
1 package Holland Rusk (crushed) or graham cracker crust mix
2 TBS butter
2 TBS sugar
1 cup sugar
2 tsp cinnamon
1 quart milk
4 egg yolks
4 egg whites
1 tsp baking powder
2/3 cup cornstarch
2 tsp vanilla
- Melt butter in pan. Add sugar and cinnamon.
- Prepare graham cracker crust according to directions on package. Line 9″ pie pan with crust mix. Reserve a little mix for top of pie.
- Warm most of the milk to hasten cooking in the top of a double boiler. Mix in 1 cup sugar, cornstarch and egg yolks. Mix well.
- Cook over low heat and stir well to avoid sticking. Cook until thickened. About 10 minutes. Remove from heat.
- Add 1 tsp vanilla and pour this custard into pie crust.
- Preheat oven to 350 degrees.
- Beat egg whites until thick. Add 1 TBS sugar, 1 tsp baking powder and 1 tsp vanilla. Spoon this over custard.
- Sprinkle top of pie with reserved graham cracker crust.
- Bake for 15 minutes … it will brown a little.
- Turn off oven and open oven door to let pie cool while in the oven. This prevents shrinkage of the meringue.
- Cool more in refrigerator, then serve.
I am thinking I need to try this recipe! Sounds like the perfect topping to a holiday meal! 🙂