This recipe comes from Barry’s great-grandmother via his cousin Sandy Langdon, of Traverse City, Michigan. “Cousin,” in this case, is kind of a simplified term — Sandy is both Barry’s first-cousin-once-removed and his second-cousin-once-removed.
I’m impressed by the fact that we have a recipe from that generation, since I have only one recipe from one of my grandmothers, and absolutely no idea what my great-grandmothers cooked.
14 double graham crackers, rolled
1/4 C melted butter
Mix graham cracker crumbs with melted butter and pat into sides and bottom of nine-inch pie pan. Bake five minutes at 325 F. Cool.
3 packages of cream cheese (small)
2 egg yolks
2 stiffly beaten egg whites
1/2 C sugar
1 t vanilla
Mix cream cheese with egg yolks. Add egg whites, sugar and vanilla and beat until smooth. Pour into pie shell and bake 15 minutes at 325 F. Remove from oven and let cool for five minutes.
1 pint sour cream
1/4 C T sugar
2 t vanilla
Combine topping ingredients and cover pie. Bake five minutes at 325 F. Cool and store in refrigerator for 24 hours.