20 rolled graham crackers
1/3 c. sugar
1/2 c. melted butter

Mix together and line 11x7 pan saving some crumbs for the top.

FILLING:

2 c. milk
1/2 c. sugar
3 tbsp. cornstarch
3 egg yolks
1 tsp. vanilla
1 lg. tbsp. butter

Cook until thick. Place filling on top of graham cracker crust.

Spread on top 3 egg whites well beaten with 1/4 cup sugar slowly folded in. Top with remaining crumbs. Bake 35 minutes or until light brown.