Graham Cracker Pie

Crust:

1 ¼ cups graham cracker crumbs

3 tablespoons sugar

1/3 cup melted butter

Mix all crust ingredients together and pack into a 9-inch pan. Bake at 350 degrees for 8 minutes. Cool.

Filling:

2 egg yolks (save whites)

4 cups milk

1 cup sugar

½ cup cornstarch

Dash of salt

1 teaspoon vanilla

1 tablespoon butter

Mix sugar, cornstarch, and salt. Then add ½ cup milk and egg yolks. Stir well. Heat 3 ½ cups milk. When warm, slowly stir in egg yolk mix. Cook until thick (slow boil). Remove from heat and stir in vanilla and butter. Pour into the crust.

Meringue:

2 egg whites

½ cup sugar

Dash of cream of tartar

Beat egg whites until stiff peaks form, while slowly adding sugar and cream of tartar. Spread over filling, sealing edges. Bake at 425 degrees until brown. Cool before slicing.