18 (1 1/2 cups crumbs) graham crackers
1/2 cup butter or margarine
2 tablespoons cornstarch
1/4 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
1 teaspoon vanilla
3 egg whites
6 tablespoons sugar
1 tablespoon cornstarch
Directions: Crust: Melt butter, mix with graham cracker crumbs. Mix thoroughly; press 3/4 of the crumbs in bottom and sides of pie pan. Save remaining crumbs for top of pie.
Custard Filling: Mix thoroughly 2 tablespoons cornstarch, 1/4 cup sugar, and salt. Add just a little of the cold milk to make a smooth paste. Heat remainder of the milk until hot; slowly pour in cornstarch mixture, stirring constantly. Cook until thickened. Beat egg yolks, in another container; pour slowly the mixture over the egg yolks; stirring while pouring. Return to burner cook a few minutes until eggs are set (about 2 minutes). Add vanilla; cool just a little, then pour into graham cracker crust.
Meringue: Beat egg whites stiff; mix 6 tablespoons sugar and 1 tablespoon cornstarch and beat into egg whites. Spread on custard filling. Sprinkle remaining graham cracker crumbs over the egg whites. Bake at 325°F until lightly browned, about 20 minutes.
Notes: Variation; sliced banana can be added to the custard filling after it has cooled and before being poured into crust. This is a recipe I have used for 50 years.