CRUST:

30 graham crackers, rolled fine
1/3 c. sugar
3/8 c. butter, softened

Blend ingredients. Save few crumbs for top. Press firmly into 9 x 13 inch pan. Bake at 300 degrees for 10 minutes. Cool.

FILLING:

4 c. milk
2/3 c. sugar
5 tbsp. cornstarch
1/2 tsp. salt
6 egg yolks
1 1/2 tsp. vanilla

Scald 3 1/2 cups milk. Mix sugar, cornstarch, and salt. Beat egg yolks with wire blender. Add 1/2 cup milk to egg yolks, then dry ingredients; mix with wire blender. Slowly pour scalded milk onto egg mixture. Return to kettle. Cook until thickened. Cool. Add vanilla. Pour over cooled crust.

MERINGUE:

4 egg whites
Salt
1/3 c. sugar

Beat and place on top of torte. Broil to brown.