http://www.recipegirl.com/2007/09/28/waitress-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]