Aunt Irene's Graham Cracker Pie

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CRUST

1 3/4 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/3 cup granulated sugar

FILLING

1 cup granulated sugar

1/4 cup cornstarch

1 dash salt

2 cups whole milk

4 large eggs yolks

2 tablespoons unsalted butter, cut into small pieces

2 teaspoons pure vanilla extract

MERINGUE

4 large egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

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Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.

Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.

Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.

Reduce oven temperature to 325 F.
Make the Filling
In a heavy, medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.

Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.

Pour the hot filling into the cooled graham cracker pie crust. Set aside.

Make the Meringue
In a mixing bowl, beat the egg whites at high speed until foamy.

Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.

Stir in the vanilla extract and gently fold.

Spread the meringue mixture to top the prepared pie.

Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.

Chill the pie for at least 4 hours before serving.

Source: thespruceeats.com