Wednesday, December 30, 2009

Graham Cracker Dessert

I made this yummy pie for Christmas and decided talking to Karl last night to make it again but change it up a bit....so I have decided to share the recipe here....it's divine...you'll be hooked, I promise!!!

Graham Cracker Dessert

4 Dessert Bowls

4.5 Graham Crackers (4 full crackers and then half of a full one)

Crumble 1/2 graham cracker into small pieces into each dessert bowl - set aside.

Crumble the remaining half graham cracker and set aside for later.

In a medium size bowl, gently whisk 3 egg yolks and set aside for later.

In sauce pan, combine 2/3 cup of sugar, 1/2 teaspoon salt, 3.5 tablespoons cornstarch and 3 cups milk.

Cook over medium heat, whisking constantly till mixture boils and thickens.

Add 1 tablespoon butter (not margarine) and 1.5 teaspoons pure vanilla extract - mix.

Slowly add some of the hot mixture to the whisked egg yolks to temper, so eggs don't scramble - then add that back to the sauce pan and mix all together well - return to heat and boil one minute more.

Pour evenly into each dessert bowl filled with graham cracker crumbs.

Top with remaining graham cracker crumbs and refrigerate for several hours till well chilled.

Serve topped with homemade whipped cream.

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Homemade Whipped Cream

1 Cup Heavy Cream
1 Teaspoon Vanilla Extract
1 Tablespoon Confectioners Sugar

In a large bowl, whip cream until stiff peaks are just about to form.

Beat in vanilla and sugar until peaks form.

The key to making homemade whipped cream is to chill your beaters and bowl for at least half an hour or more in the freezer - you want your bowl and beaters really cold!!!

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Now if you want to make this as the pie, you would follow the same directions as above with the exception of the graham crackers. Once the filling was made, you'd pour it into a graham cracker crust and top it with meringue and put in a 400 degree oven for 7-8 minutes to brown the meringue.

Either way you can't go wrong! It's fabulous!!!

I'll post some pictures later!!!

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