Preheat oven to 350º F

That’s what my mother called this graham cream pie. It was one of my childhood favourites and I searched for years for the recipe.

Crust

1 ¼ cups graham cracker crumbs

¼ cup melted butter

¼ cup sugar

Filling

2 ½ cups milk

½ cup white sugar

¼ cup cornstarch

3 egg yolks

1 tsp vanilla

pinch of salt

Meringue

3 egg whites

¼ cup white sugar

¼ tsp cream of tartar

Serves 6-8

Method:

Mix the crumbs, sugar and butter together thoroughly.

Set aside ¼ cup of mixture for later.

Press into a buttered pie plate. Chill.

Mix all ingredients together in a saucepan. Cook over medium heat, stirring to prevent lumps from forming. When it has thickened, let sit for a minute, then pour into the pie shell.

(This could probably be cooked in the microwave, though I haven’t tried)

Beat the egg whites until stiff. Mix sugar with the cream of tartar and add gradually to the egg whites, beating between each addition.

Spread over the filling, then sprinkle with the reserved crumb mixture.

Bake at 350º until meringue is golden-brown.

Source: the side of a box of No-Name graham crumbs