CRUST:

20 squares graham crackers
1/4 c. sugar
1/4 c. softened butter

Roll graham crackers fine (1 2/3 cups). Thoroughly blend together with remaining ingredients. Press firmly into an even layer against bottom and sides of 9-inch pie plate. Bake in moderately hot oven (375 degrees) 8 minutes. Cool.

FILLING:

2 c. milk
1/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt

Scald milk. Mix together sugar, cornstarch, and salt; add to milk slowly, stirring. Cook until mixture thickens. Cover and cook 10 minutes longer.

Beat 3 egg yolks. Blend a little mixture into egg yolks and then add gradually to other mixture. Cook 2 minutes, stirring. Cool; add 1 teaspoon vanilla. Pour into crust.

MERINGUE:

Few grains salt
3 egg whites
6 tbsp. sugar

Add salt to egg whites; beat stiff but not dry. Continue beating and gradually add sugar, beating until all sugar is added and egg whites stand up in peaks. Spread on filling. Bake in very hot oven (425 degrees) 5 minutes.