I Can’t Have No Affair Because It’s Wrong & I Don’t Want Earl to Kill Me Pie


For my savory addition this week, I created the above pie exactly as the recipe stated. It was my first time working with Meringue, and although the recipe called for beating it manually, it took forever even with an electric mixer; I could not imagine having to do it otherwise! It was also my first time working with a Graham Cracker Crust, and although it wasn’t terribly difficult to form the loose crumbs into a solid pie crust, it was difficult gauging how cooked it was. While forming a solid crust, I actually a burned a bit of my pie…BUT, the end result did not have a burny aftertaste! Just something to note for next time – graham cracker crusts take less time than you think they will.

Check out the pictures below:

[Pie with Baked Crust and Custard, chilling in the fridge]

[Pie with freshly baked and browned Meringue]

[Plated and sliced Final Pie]

I Can’t Have No Affair Because It’s Wrong & I Don’t Want Earl to Kill Me Pie

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Dessert


  • CRUST:
  • – 2 1/2 cups graham cracker crumbs
  • – 1/2 cup brown sugar, packed
  • – 1/2 cup melted butter
  • – 2 cups whole milk
  • – 2 large eggs
  • – 1/3 cup granulated white sugar
  • – 1/2 teaspoon salt
  • – 1/2 teaspoon vanilla extract
  • – 1/4 teaspoon ground cinnamon
  • – 3 large egg whites
  • – pinch of cream of tartar
  • – 1/4 cup granulated white sugar


  1. Preheat oven to 350° F.
  2. Prepare crust: Stir together crust ingredients until well blended. Press mixture into 9-inch pie pan. Bake 9 to 11 minutes, or until crust is browned and crisp. Remove from the oven. Increase oven temperature to 425 degrees F.
  3. Prepare custard: Heat milk in a small saucepan almost to a boil. Remove from heat. Beat eggs slightly in a large bowl. Whisk in sugar and salt. *Add hot milk, 1/4 cup at time, whisking constantly to temper egg mixture (to get warmer gradually). Whisk in vanilla. Pour custard through a fine sieve and into the prepared pie crust. Sprinkle top of custard with cinnamon.
  4. Bake on lower shelf of the oven for 20 to 25 minutes, until custard is set and firm to touch. Remove from oven and set on rack to cool slightly. (Keep oven on)
  5. Prepare meringue: In large bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over cooked custard, and return to oven until the meringue is slightly browned. Cool for at least 15 minutes before serving.

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