Kitchen Mailbox: Graham cracker crumbles deliciously

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Kitchen Mailbox: Graham cracker crumbles deliciously

Thursday, April 22, 1999

By Arlene Burnett, Post-Gazette Staff Writer

Thanks to the radical preaching of a 19th-century minister, we have a 20th-century snack -- the graham cracker. The Reverend Sylvester Graham preached about the evils of red meat, alcohol and refined flour while he sang the praises of coarsely ground wheat flour. His lectures garnered so much attention that the flour was given his name. Soon commercial bakers began a line of whole wheat products, including the graham cracker.

Today we have requests for two recipes using graham crackers. First up, Graham Cracker Cookies.

These cookies are perfect for any occasion. They're loaded with coconut, walnuts and chocolate chips (we prefer semisweet). The recipe can be doubled (we suggest you do, they'll go fast). And another bonus: They can be frozen.

The second recipe is Graham Cracker Pie. Butter, brown sugar and graham cracker crumbs make up the crust -- and the filling is a creamy smooth custard. Top this off with a golden brown meringue and you won't find anything better!

We tested the same pie a second time using a prepared graham cracker pie shell (to cut down on prep time) and we tried to cut the fat a little by using 1 percent milk instead of whole milk. Even though we bought what was supposed to have been a 9-inch pie shell, we still had about 1/2 cup filling left over. Using 1 percent milk made the custard a bit lighter and less sweet. It all comes down to a matter of taste.

Colleen Oleska of Whitehall requested a recipe for Graham Cracker Cookies. Here is the recipe sent in by Rose Marie Sweeney of the North Side.

Graham Cracker Cookies

1 1/2 cups finely crushed graham cracker crumbs 1/2 cup all-purpose flour 2 teaspoons baking powder 1 14-ounce can sweetened condensed milk 1/2 cup butter or margarine, softened (we used butter) 1 12-ounce bag chocolate chips (we used semisweet) 1 cup chopped walnuts 1 cup flaked coconut (optional)

Heat oven to 375 degrees. Mix crumbs, flour and baking powder. In another bowl, beat condensed milk and softened butter until smooth. Add crumb mixture and stir until smooth. Add chocolate chips and coconut. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 9-10 minutes or until lightly browned. Cool 5 minutes, remove and cool on cooling racks.

Yield: 4 to 5 dozen.

Graham Cracker Pie was requested by Wendy Fowler of Wilkinsburg. Virginia Cunningham of Whitehall responded with her version of Graham Cracker Cream Pie.

Graham Cracker Cream Pie

Crust:

16 graham crackers rolled into fine crumbs (about 1 1/3 cups)

1/2 cup brown sugar

2 tablespoons flour

1/2 cup margarine or butter, melted (we used butter)

Combine graham cracker crumbs, brown sugar and flour; add melted butter, mix (keep 2 tablespoons mixture for top of pie). Press in bottom and up sides of a 9-inch pie pan. Set aside.

Filling: 3 cups milk Pinch of salt 1 1/2 cups sugar 2 tablespoons butter or margarine 6 tablespoons cornstarch 3 eggs separated 2 teaspoons vanilla

Mix sugar, salt and cornstarch, stir in 1 cup milk, beat until smooth. Beat egg yolks; stir into sugar-cornstarch mixture and set aside.

In medium saucepan, scald remaining 2 cups milk; add butter and gradually add the sugar-cornstarch mixture, whisking constantly until thickened. Remove from heat, and add vanilla, whisking well. Pour into pie crust.

Meringue 3 egg whites 3 tablespoons sugar 1 teaspoon vanilla

Beat egg whites stiff; add sugar and vanilla, and beat again until stiff peaks form. Spread on pie; sprinkle remaining 2 tablespoons graham cracker mixture over meringue. Bake 10-15 minutes at 300 degrees. Cool. Refrigerate for 2 or more hours before serving.

Note: Pie will set in refrigerator.

Request

Zella Myers of Zelienople loved the Tollhouse pie from Top of the Triangle. She writes: "It was so great. I wonder if they give out recipes. Would sure appreciate it."

Helen Jacobsen of Castle Shannon is looking for a ham recipe published in the PG about a year ago. The ham was prepared by soaking it in broth. Does anyone recall this recipe?

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222 or e-mail at a.harals@post-gazette.com. Please include a name, neighborhood and a daytime phone number. All recipes are kitchen-tested by the Post-Gazette.