GRAHAM CRACKER CREAM PIE
20 graham crackers, crushed
1/2 stick butter
3/4 c. plus 2 Tbsp. sugar
1/2 tsp. cinnamon
2 c. milk, scalded
2 Tbsp. cornstarch
1/4 tsp. salt
3 eggs, separated
1 tsp. vanilla
Combine graham crackers, softened butter, 1/4 cup sugar and cinnamon; pat into a 9-inch pie plate, reserving 1/4 cup for topping.
Combine milk, 1/4 cup sugar, cornstarch, salt, egg yolks and vanilla; cook until thickened.
Pour filling into cooled pie crust.
Beat egg whites until stiff, adding 6 tablespoons sugar gradually; spread over filling.
Sprinkle reserved graham cracker mixture over meringue.
Bake at 425 degrees for 5 minutes or until meringue is browned.
Yield: 6 servings.