-
1
To prepare the crust, combine the first four ingredients. Add the butter and mix well. Reserve about 1 tablespoon of the mixture for the topping; press the remainder into a 9-inch pie plate to form the crust. Bake for 5 minutes in a 400-degree oven.
-
2
To prepare the filling, place the milk in the top of a double boiler. Warm over medium-high heat, until a skin begins to form on top of the milk.
-
3
Mix the 3/4 cup sugar and 3 tablespoons cornstarch together, then slowly add to the milk until the mixture starts to thicken like a pudding.
-
4
Add about a 1/4 cup of the mixture to the egg yolks, mix to heat up the yolks, then repeat. Slowly pour the egg yolk mixture into the double boiler, stirring constantly.
-
5
Continue to cook until the mixture is thick. Stir in the vanilla extract and add the mixture into the pie crust. Allow to cool.
-
6
To prepare the meringue for the top of the pie, beat the eggs whites, slowly adding 2 tablespoons of sugar. Continue beating until soft peaks form.
-
7
Spread the meringue over the pie and sprinkle on the reserved graham cracker crust crumbs to garnish.
-
8
Brown the meringue slightly in a 375-degree oven for 6-7 minutes.
-
9
Cool and refrigerate for at least four hours before serving.
