Ingredients
1-1/4 cups graham cracker crumbs3 tablespoons brown sugar1/3 cup butter, meltedFILLING:1/2 cup sugar1/4 cup all-purpose flour1/2 teaspoon salt2 cups milk2 egg yolks, lightly beaten2 teaspoons vanilla extractMERINGUE:2 egg whites1/4 teaspoon vanilla extract1/8 teaspoon cream of tartar1/4 cup sugar1/4 cup graham cracker crumbs
Preparation
Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.
Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
