Graham Cracker Pie

Ingredients

• 0.3 cup butter melted
• 0.3 cup cornstarch 
• 0.5 teaspoon cream of tartar 
• 3 large egg whites 
• 2 large eggs lightly beaten
• 2 cups skim milk fat-free
• 1 tablespoon flour all-purpose
• 1.5 cups graham cracker crumbs 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 3 tablespoons sugar 
• 0.3 teaspoon vanilla extract 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• blender

Directions

1. Preheat oven to 35
2. To prepare crust, combine first 3 ingredients, and stir well with a whisk.
3. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray.
4. Bake at 350 for 15 minutes, and remove from oven. Reduce oven temperature to 32
5. To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly.
6. Remove from heat, and stir in 1/4 teaspoon vanilla.
7. Pour the hot filling into prepared crust.
8. To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy.
9. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Spread meringue evenly over the hot filling, sealing to edge of crust.
11. Sprinkle with the reserved crumb mixture.
12. Bake at 350 for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.