16 graham crackers, rolled
1/2 c. butter
1 tbsp. cream

Work this all together until smooth enough to spread. Press into pie tin and refrigerate for 2 hours.

CUSTARD FILLING;
2/3 c. sugar
2 tbsp. flour
Salt
3 egg yolks
2 c. milk
1 tsp. vanilla

Cook, stirring constantly until thick. Cool and pour into pie shell. May be topped with meringue or whipped cream.