Graham Cracker Cream Pie (American BBQ- Year One: Volume 3; June, 2010)

Prep time: 25 min
Cook time: 32- 35 min
Ready in: 4 hours, 57- 60 min
Serves: 8

Ingredients:
CRUST:
1 3/4 c. graham cracker crumbs
6 T. unsalted butter- melted
1/3 c. sugar

FILLING- vanilla instant pudding according to package, OR:
1 c. sugar 
1/4 c. cornstarch
Dash salt
2 c. whole milk
4 large egg yolks
2 T. unsalted butter- cut in small pieces
2 tsp. vanilla extract

MERINGUE TOPPING:
4 egg whites- room temperature
1/4 tsp. cream of tartar
6 T. sugar
1/2 tsp. vanilla
1/4 c. crust mixture

Directions:
- Heat oven to 350
- In a medium bowl, combine graham cracker crumbs, butter, and sugar and mix to blend
- Set aside 1/4 c. of the mixture
- Pat remaining graham cracker mixture into a deep-dish pie pan and bake for 10 minutes
- Remove from oven, set aside, and reduce oven temperature to 325
- If making your own filling/ pudding: in a medium saucepan (not yet on stove burner), combine sugar, cornstarch, and dash salt
- Whisk in milk and egg yolks
- Place pan over medium heat and cook, whisking constantly, until mixture begins to thicken and gently boil, about 5- 6 min
- Continue cooking, whisking, until very thick, about 1 to 2 more min
- Remove from heat and whisk in butter, a little at a time
- Stir in vanilla
- Pour hot filling into cooled crust and set aside
- While the filling is still hot, for topping, with an electric mixer, beat egg whites at high speed until foamy
- Add cream of tartar
- Gradually add 6 T. of sugar and continue beating until stiff peaks form
- Stir vanilla into egg whites
- Gently spread meringue over the top of the custard
- Sprinkle with the reserved 1/4 c. of graham cracker mixture
- Place in the 325 oven until the meringue is browned, 12- 15 min
- Chill for at least 4 hours before serving