Graham Cracker Pie

--Crust-- 1 1/2 Cups Graham Cracker Crumbs

1 Teaspoon Flour

1/2 Cup Sugar

1 Teaspoon Cinnamon

1/2 Cup Butter Or Margarine -- melted

--Filling-- 3 Egg Yolks

2 Cups Milk

1/4 Cup Sugar

2 Tablespoons Cornstarch

1 Teaspoon Vanilla

FOR THE CRUST:

Mix dry ingredients together. Add the melted shortening and stir together. Use half of this mixture to line an 8 or 9-inch pie pan, pressing mixture to bottom and sides with fingers. Save the other half of mixture for topping.

FOR THE FILLING:

Mix egg yolks and milk in top of a double boiler. Mix sugar and cornstarch and add to egg mixture. Cook until mixture coats a spoon, stirring constantly. Add vanilla. Cool slightly and pour into pie crust. Top with merengue. Sprinkle with reserved crumb mixture. Bake at 400� until merengue is slightly browned, about 5 to 10 minutes. Cool several hours (at least 2) to allow filling to set before serving.

Serves: 6 to 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974