Vanilla Custard Pie

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• Vanilla Pudding:
• 2 cups milk
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 pinch salt
• 3 eggs, separated
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• Meringue:
• 1/4 cup white sugar

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
3. Bake in preheated oven until firm, 5 to 10 minutes.
4. Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
5. Preheat oven to 425 degrees F (220 degrees C).
6. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
7. Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
8. Refrigerate for about 3 hours before serving.

crust, graham cracker crumbs, white sugar, butter, vanilla pudding, milk, white sugar, cornstarch, flour, salt, eggs, butter, vanilla, meringue, white sugar

Taken from www.allrecipes.com/recipe/232384/vanilla-custard-pie/ (may not work)