Graham Cracker Pie

• Crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1/4 cup butter, melted
• Cooking spray
• Filling:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups fat-free milk
• 2 large eggs, lightly beaten
• 1/4 teaspoon vanilla extract
• Meringue:
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar

1. Preheat oven to 350u0b0.
2. To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350u0b0 for 15 minutes, and remove from oven. Reduce oven temperature to 325u0b0.
3. To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust.
4. To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350u0b0 for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.

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