Graham Cracker Puddin' Pie

• Graham Cracker Crust
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup butter, softened
• Filling
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 4 eggs, separated
• 2 cups whole milk
• 2 teaspoons real vanilla
• 1 tablespoon butter, melted
• Meringue
• 4 egg whites
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

1. Preheat oven 375 degrees F.
2. Crush crackers using a ziplock bag and rolling pin.
3. Add sugar and soft butter, mix well.
4. Press crumb mixture into deep dish pie pan.
5. Bake 7 minutes and cool.
6. Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
7. Add warm milk slowly to sugar mixture.
8. Pour back into a sauce pan and cook over med.
9. heat stirring constantly until thickened.
10. Add vanilla and cool slightly.
11. Pour filling into a cooled crust.
12. Cover filling w/ a thin coating of butter and cool.
13. Meringue: Beat room temp.
14. egg whites, salt and sugar until slightly stiff and shiney.
15. Add cream of tartar and beat until white firm stiff peaks.
16. Spread meringue over pie making sure it touches the crust to prevent shrinking.
17. Place under an oven broiler and let meringue brown a bit.
18. Watch carefully as this takes only a minute.

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Taken from www.food.com/recipe/graham-cracker-puddin-pie-24746 (may not work)