18 graham crackers
1/2 c. melted butter
1/4 c. sugar
2 c. milk
1/3 c. flour
1 c. sugar
3 egg yolks (whites for meringue)
1/2 tsp. vanilla

Roll crackers until fine or use a blender. Mix with butter and sugar. Line pie pan with mixture, saving about 1/3 of the mixture for topping on meringue.

For custard filling, mix flour, sugar, beaten egg yolks and add to milk. Cook over medium heat, stirring constantly, until thick and smooth. Add vanilla. Pour into the pie pan.

MERINGUE:

3 egg whites
1/4 c. sugar

Beat egg whites until soft peaks, add sugar gradually and beat until sugar has all dissolves, no graininess felt when rubbed between thumb and finger. Cover custard with meringue and sprinkle remaining crumbs over top. Bake in 350 degree oven for 20 minutes. Cool and serve. Store, covered, in refrigerator.