From the kitchen of Stephanie Knewasser. Grandma
Knewasser was known for her graham cracker pie
with it's custard filling and meringue topping.
Unfortunately, no one inherited her recipe. So I did a
little research and created this. Scott and Joan say it
tastes just like Grandma's.
Crust:
1 1/2 c graham cracker crumbs
5 Tbsp butter, melted
2 Tbsp sugar​
Mix together.
Optional: reserve a handful to sprinkle on top.
Press into a deep pie pan.
Bake @ 350 for 10 minutes.

Filling:
In a heavy saucepan:
1 c sugar
1/4 c cornstarch
Dash salt
Add:
2 c whole milk
4 egg yolks
Whisk together before turning on heat.
Cook over medium heat, whisking constantly.
Cook and whisk until thick, about 6 minutes.
Remove from heat.
Add:
2 Tbsp butter, cut into small pieces
Add:
2 tsp vanilla
Pour filling into crust.

Topping:
In a mixing bowl, beat:
4 egg whites, at room temp
Beat on high until foamy.
Add:
1/4 tsp cream of tartar
Gradually add:
4 Tbsp granulated sugar
Beat until stiff peaks form.
Gently spread meringue over filling.

Bake @ 325 until meringue is golden, about 12
minutes.

Cool.
Refrigerate at least 4 hours before serving.
"Happiness is homemade."
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