Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Meringue | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can Eagle Brand milk
- 3 lemons
- 3 eggs, separated (save whites for meringue)
- 1 graham cracker crust
- enough vanilla wafers to go around top of pie after filling
- cream of tartar
- granulated sugar
Directions
In a mixing bowl, beat egg yolks until creamy.
Add milk and juice from lemons (remove seeds first)
Mixture will thicken on its own.
Pour into graham cracker crust and arrange vanilla wafers around top of crust.
To make meringue: Beat egg whites until stiff peaks form.
Add 2 teaspoons cream of tartar. Mix well.
Add sugar, 1 tablespoon at a time until desired sweetness.
Pour over top of filling
Bake in 375deg F oven until nice and brown.
Allow to cool before cutting.