Ingredients
Crust:
20 graham crackers
¼ cup softened butter
¼ cup sugar
Filling:
2 cups scalded milk
¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks
1 teaspoon vanilla
Meringue:
3 egg whites
Pinch of salt
6 tablespoons sugar
¼ teaspoon cream of tartar
Directions
Roll crackers into fine crumbs. Pour crumbs into bowl and blend in butter and sugar. Place the mixture in a 9-inch pie plate and press down with an 8-inch pand to spread evenly. Bake 8 minutes in 375-degree oven.
Scald milk in top of double boiler over hot water. Blend the sugar, salt, and cornstarch together; stir a little of the milk into the cornstarch mixture and then return the mixture to the remaining hot milk in the double boiler. Cook over hot water, stirring constantly until the mixture becomes thick. Cover and cook 10 minutes longer. Beat yolks; blend a little of the hot mixture into the beaten yolks. Return to hot mixture in double boiler. Cook 2 minutes, stirring constantly. Cool; add vanilla and pour into crust. Top with meringue. Bake in 450-degree oven for 5 minutes.
Set oven at 450 degrees. Beat eggs until foamy. Add sal and cream of tartar. Beat to solf peaks. Add sugar, 1 tablespoon at a time, beating after each addition; beat until stiff. Spread to edges of pastry. Bake for 15 minutes.