CRUST:

18 to 20 graham crackers, crushed
1/2 c. sugar
3/4 stick butter, softened

FILLING:

3 c. milk
1 c. sugar
3 egg yolks
1/2 c. cornstarch
Pinch salt
1 tsp. vanilla

MERINGUE:

3 egg whites, stiffly beaten
1/4 c. sugar
Pinch cream of tartar

Roll crackers to crush. Mix sugar with crumbs and cut in butter. Line a 9-inch pie pan with mixture reserving 1/2 cup. Press firmly into pan. Set aside. Beat egg yolks; set aside. Heat milk, salt and sugar to lukewarm. Dissolve cornstarch in a cup of lukewarm milk, add egg yolks. Slowly add mixture to warm milk. Continue cooking, stirring constantly, until thick on medium heat. Remove from heat; add vanilla. Pour into prepared crust.

Prepare meringue, beat egg whites until stiff. Slowly add sugar and cream of tartar. Top pie filling with meringue. Sprinkle remaining crumbs on top. Bake at 350 degrees for 8 to 10 minutes.