Graham cracker crust (2 pies or 9 x 13 pan)
1 c. sugar
5 tbsp. cornstarch
2 c. water
1 can evaporated milk
1/2 c. milk
4 eggs
2 tsp. vanilla

Make crust for 2 pies or use a 9 x 13 inch pan. Mix sugar and cornstarch; add 1 cup water. Add evaporated milk with enough milk to make 2 cups liquid (approximately 1/2 cup milk). Add other cup water and mix well.

Separate eggs, saving white for meringue, beat yolks and add. Cook over medium fire, stirring constantly until thickened. Add vanilla. Top with meringue and sprinkle with graham cracker crumbs.