6 whole graham crackers
2 tbsp. brown sugar
1 c. sugar
2 eggs, separated
1 c. heavy cream, whipped
3 tbsp. butter
1 tbsp. unflavored gelatin
3/4 c. milk
1 tsp. vanilla

Dissolve gelatin in 3 tablespoons cold water. Cook sugar, milk and beaten egg yolks gently, until mixture coats spoon. Add dissolved gelatin. Chill the mixture. Fold in stiffly beaten egg whites, vanilla and cream. Crush graham crackers with butter and brown sugar. Line bottom of pan with graham cracker mix, reserving some for topping. Add filling and then sprinkle on topping. Chill in refrigerator until firm, at least 2 hours.