This was my dad’s favorite pie, his favorite dessert from the Governor’s Restaurant back in Maine, this is my version.
Today would have been his 72nd birthday.
My dad always joked that he was sure that having a birthday so close to Christmas, that he always got one less present on Christmas morning!
Here’s how to make Dad’s pie.
Here’s what you’ll need (forgot to take a picture)
- graham crackers
- Freshly whipped, sweetened cream (the real stuff!)
Start off by making the crust, yup you have to make the crust, this pie gets a lot of its flavor from the graham cracker crust, so those pre-made graham crusts just won’t cut it!
crush the crumbs, I like to leave them a bit coarse.
Combine the crumbs, sugar and melted butter in a bowl
stir to combine
dump into the pie plate
using the bottom of a measuring cup press crumbs firmly into the bottom of the pan and firmly against the sides, using your thumb as a “dam” to create a nice top edge.
Place crust into a 350 degree oven for 10-12 minutes or until it smells nice and toasty and is slightly browned.
Set crust aside while you prepare the filling.
In a medium saucepan whisk together sugar, cornstarch, and salt.
Whisk in milk
Turn heat to medium and bring the milk mixture to a boil, whisking frequently to prevent the mixture cooking to the bottom.
remove from heat. Mixture should be nice and thick.
Beat eggs in a small heatproof mixing bowl
Slowly pour about a third of the hot milk mixture into the eggs, while whisking. This is called “tempering the eggs” your getting the eggs used to the heat. If you just added the eggs to the hot milk, they would cook and scramble, and we ain’t makin’ scrambled eggs here!
Add the egg mixture to into the hot milk mixture into the saucepan and whisk to combine.
Return to the heat and bring back to a boil, boil for one minute stirring constantly.
remove from heat and add the butter and vanilla extract.
beat until combined and butter is melted. Pour into the prepared crust.
Now to prevent puddin’ skin, place some plastic wrap directly on top of the filling, while hot.
Chill the pie for at least 6 hours, overnight is best.
Top with freshly whipped sweetened cream, it’s gotta be the real thing, non-dairy whipped topping just isn’t the same on this pie, you’ve made the effort to make a pie from scratch, don’t skimp now!