Graham Cracker Cream Pie
16 graham crackers rolled fine
1 teaspoon flour
1/2 cup of shortening softened
1/2 cup sugar
1 teaspoon of cinnamon
Mix as for the pie crust. Take 1/2 mixture and pack in pie pan.
3 egg yolks, 2 cups of milk, 1/4 cup of sugar, 2 teaspoons cornstarch, 1 teaspoon vanilla.
Cook until mixture coats the spoon. Pour into crust. Make a meringue of 3 egg whites and 3 teaspoons of sugar. Spread on top of filling. Sprinkle remaining cracker crumbs on top of meringue and bake at 325 degrees until brown.
One time at EKU I got a call from the catering office just as I and Jean Bennett were about to leave for home.
They were desperate for us to make some lemon pies for an event they had overlooked.
I took the order and asked her to stay. God bless her soul. She was always willing to get into anything I came up with ... to a point.
I told her we had to make 35 lemon pies in about 45 minutes.
We set a record in making those pies.
The morale to this story (and you can guess there is a lesson to be learned whenever I am in a mess) is for me not to take the orders over the phone.
I could have sworn they needed 35 pies, but when the delivery guy came to get the pies, they only needed five.
Jean did not speak to me all week.
The students, however, did get a lot of lemon pies for two days.
She has since passed on from this life, but I bet she isn’t making pies in heaven. If she is, she’s taking the orders correctly.
Well, our time is about up. I have enjoyed your visits so far.
I saw a billboard on a church sign one time that stated: God gives us second chances. I hope we all practice this motto this year if we mess up on recipes like I sometimes do.
Arritta Morris is a graduate of Eastern Kentucky University with a degree in nutrition and a master’s degree in counseling. She is a certified Food Service Specialist with the School and Nutrition Association.