Graham Cracker Torte
Is it a cookie or a cracker? Who cares! The graham cracker shines as the star ingredient of this delicious dessert recipe.
- 1 cup very fine graham cracker crumbs (14 crackers equals 1 cup)
- 1 cup sugar (divided use)
- 3/4 cup coarsely chopped walnuts
- 3 large eggs, separated
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Stir together the cracker crumbs, 1/2 cup sugar, and walnuts; set aside. Beat egg whites until foamy. Add salt and gradually beat in remaining 1/2 cup sugar until very stiff and glossy. At once, without washing beater, beat egg yolks and vanilla until thick and lemon-colored. Fold into beaten egg whites. Fold in crumbs and walnuts. Turn into a buttered and floured 9-inch pie plate. Bake at 325 degrees for 40 minutes until dry. Do not overbake. Set on wire rack to cool. Wonderful warm or cooled with flavored whipped cream or other creative garnishes.
Filed in: Desserts