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1
Mix up crumbs, butter, and brown sugar.
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2
Reserve 1/4 of crumbs (to go on top).
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3
Put rest of crumbs in 8 or 9 (sprayed with Pam) inch pan (it will be thicker in the 8 inch pan).
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4
Mix the two egg yolks, 1/2 cup white sugar, 1/2 cup milk, dash salt (I mix it in my mini-blender so I don't have any lumps).
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5
Cook mixture in a medium saucepan over medium low heat.
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6
Stir constantly until the mixture is thick enough to coat a spoon (doesn't take too long so don't let it get too thick or it will be difficult to fold into the whipped cream/egg whites).
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7
Take off heat.
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8
Add the vanilla, envelope of gelatin (that's been dissolved in 2 Tablespoons water) and let cool.
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9
(If you're in a hurry, put the mixture in a stainless steel bowl and set it over a bowl of ice water and it will chill super fast).
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10
If you put it in the fridge watch it, since it will set up fast.
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11
Whip the egg whites till stiff with mixer.
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12
If by chance you've let it set up too hard, pop it in the micro and it will soften up and it will turn out fine Fold in the cup of whipped cream (fresh!) and fluffy whipped egg whites (again, don't whip either too stiff or they'll be difficult to fold in smoothly).
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13
Gently spread your custard mixture over your prepared graham crackers in the pan.
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14
Sprinkle reserved graham crackers on top.
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15
Chill for a couple of hours.
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16
Enjoy!
