Richard B. Stolley, adapted from Stella Stolley's Recipe Box
2 cups graham cracker crumbs
1/2 cup unsalted butter (1 stick), melted
1 cup sugar, plus 1 tablespoon
2 cups whole milk
3 tablespoons cornstarch
3 eggs, separated and yolks slightly beaten
1/2 teaspoon vanilla extract
Sat fat 9g
How to Make It
Preheat oven to 400° F. Mix the graham cracker crumbs, butter, and 1/2 cup of the sugar in a bowl. Set aside 1/2 cup of the graham cracker mixture. Add the remaining mixture to a deep pie plate or pan and press into place using the back of a large spoon. Bake the crust for 6 minutes. Remove from oven and set aside.
Heat 1 3/4 cups of the milk in a medium saucepan until just boiling; lower heat to medium. In a small bowl, mix another 1/2 cup of the sugar with the cornstarch and the remaining milk. Gradually whisk the mixture into the hot milk and cook until creamy, about 2 minutes. Stir a small amount of the hot milk mixture into the egg yolks; add this back into the mixture. Stir constantly for 1 to 2 minutes or until the custard has thickened. Remove from heat and let cool.
While the custard is cooling, beat the egg whites with 1 tablespoon sugar until stiff. Stir the vanilla into the cooled custard and pour into the graham cracker pie shell. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the remaining graham cracker mixture and place in a 400° F oven for 2 minutes or until the meringue is slightly browned.
Chill at least 4 hours before serving.
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