Anna Burton’s Graham Cracker Custard Pie

Crust: mix 1¼ C graham cracker crumbs with 1 T flour, ½ t cinnamon, and ¼ C sugar.  Add ½ C melted butter or margarine.  Press into 10” deep-dish pie plate, saving out 2-3 T for topping.  (Optional: bake crust at 375ºF for 8 min.)
Filling: mix 1 C sugar, 1/3 C corn starch, pinch of salt, 3 egg yokes, 3 C milk, and 1 t vanilla.  Cook in double boiler, stirring constantly until thick (note: Dave cooks it in a microwave oven instead of a double-boiler).  Pour into shell.  Cover with meringue.  Sprinkle saved crumbs on top.  Brown in 350ºF oven.
Meringue: beat 3 egg whites stiff, add 1 T sugar and beat again.  ("For a meringue that slices clean, add 2 T water and ½ t baking powder to egg whites before beating" ...but that didn't work well for me.)
GrahamCrackerCustardPie.rtf