18 graham crackers
1/2 c. melted butter
1/4 c. sugar (to taste)

Mix the above and line bottom and sides of pie tin. Reserve 1/3 for topping.

CUSTARD FILLING:

2 c. milk
1/3 c. flour
1 c. sugar, scant
3 egg yolks
1 tsp. vanilla

Cook and stir constantly until thick. Pour onto crust. (If it gets lumpy, process in a blender for a few minutes to get rid of the lumps.) Cool. Beat 3 egg whites until stiff. Pour over cooled custard. Sprinkle remainder of crumbs on top. Bake 20 minutes at 375 degrees. Cool. Keep in refrigerator.