| Graham Cracker Crust | ||
|---|---|---|
| 48 | Graham crackers | Crushed (approx. 4 cups) |
| 1 | Cup | Sugar |
| 4 | Tbsps. | Melted butter |
Mix the above ingredients together and place 1/2 of the mixture in an oblong pan. Save the rest for later.
| Custard | ||
|---|---|---|
| 1 1/4 | Cups | Sugar |
| 4 | Egg | Yolks |
| 4 | Tbsps. | Flour |
| 2 | Cups | Milk |
Place above ingredients into a medium saucepan and cook (stirring constantly) on very low heat, until mixture is thick. Stir and cool slightly, then pour over crumbs in pan.
| Merangue | ||
|---|---|---|
| 3 | Egg | Whites |
| 1 | Pinch | Baking soda |
| 1 | Pinch | Baking powder |
| 1 | Tbsp. | Sugar |
| 1 | Tsp. | Vanilla |
Beat the egg whites until thickened. Add the soda and baking powder. Beat until stiff peaks, adding 1 tablespoon of sugar while beating. Stir in the vanilla and spread evenly over custard, sealing all edges. Gently pour rest of crumbs over top clear to edge. Bake 20 minutes at 350°.