4 eggs
2 tbsp. butter
3/4 c. sugar
Pinch of salt
1/2 tsp. vanilla or almond or both
1 tbsp. flour
2 c. milk
2 tbsp. cornstarch
1/2 box graham crackers (1 1/2 lb. box)
1/4 c. sugar
1 1/4 c. butter
Pinch of cinnamon

Crush grahams; add sugar and cinnamon and melted butter. Mix and shape to bottom of large pie pan (10 to 12 inch) 2/3 of mix. Save rest of crumbs for top. Separate eggs, combine yolks with butter, sugar, salt and vanilla; mix well. Add flour and mix until creamy. Mix milk and cornstarch and cook milk, stirring. When it comes to a boil, pour milk mix into the egg mix and blend. Then pour entire mixture back into saucepan and reboil on lower heat for a couple of minutes. Pour into graham crust. Beat egg whites (adding a little sugar) into a meringue and spread over custard and top with reserved crumbs and immediately put into hot oven (375 degrees) until egg whites turn light brown.