PINEAPPLE CREAM GRAHAM CRACKER TORTE
Crust:
24 graham crackers, finely rolled (2 cups crumbs)
1/2 cup butter, softened
2 tablespoons sugar
Thoroughly blend together graham cracker crumbs, butter and sugar. Press 2/3
crumb mixture in an even layer on bottom and sides of well-buttered
spring-form cake pan.
Filling:
3 cups milk
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla
1 cup crushed pineapple, well drained
6 tablespoons sugar
Heat milk in top of double boiler over boiling water. Thoroughly mix
cornstarch, sugar and salt. Add to hot milk; cook, stirring frequently,
until thickened (about 15 minutes). Slightly beat egg yolks; stir a little
cornstarch mixture slowly into egg yolks.
Pour back into custard in double boiler; cook, stirring frequently, 5
minutes longer. Cool. Add vanilla and pour into crumb-lined spring-form pan.
Spread drained pineapple on top of filling. Beat egg whites stiff, but not
dry; gradually add remaining 6 tablespoons sugar, beating until stiff peaks
are formed. Spread meringue on pineapple; sprinkle decoratively with
remaining crumbs.
Bake in hot oven (425°F) for 6 minutes. Chill overnight before removing from
pan.
VARIATION: Substitute two sliced bananas for the crushed pineapple.
Crust:
24 graham crackers, finely rolled (2 cups crumbs)
1/2 cup butter, softened
2 tablespoons sugar
Thoroughly blend together graham cracker crumbs, butter and sugar. Press 2/3
crumb mixture in an even layer on bottom and sides of well-buttered
spring-form cake pan.
Filling:
3 cups milk
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
3 eggs, separated
1 teaspoon vanilla
1 cup crushed pineapple, well drained
6 tablespoons sugar
Heat milk in top of double boiler over boiling water. Thoroughly mix
cornstarch, sugar and salt. Add to hot milk; cook, stirring frequently,
until thickened (about 15 minutes). Slightly beat egg yolks; stir a little
cornstarch mixture slowly into egg yolks.
Pour back into custard in double boiler; cook, stirring frequently, 5
minutes longer. Cool. Add vanilla and pour into crumb-lined spring-form pan.
Spread drained pineapple on top of filling. Beat egg whites stiff, but not
dry; gradually add remaining 6 tablespoons sugar, beating until stiff peaks
are formed. Spread meringue on pineapple; sprinkle decoratively with
remaining crumbs.
Bake in hot oven (425°F) for 6 minutes. Chill overnight before removing from
pan.
VARIATION: Substitute two sliced bananas for the crushed pineapple.
