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Ingredients

1 cup graham cracker crumbs ¼ cup white sugar ⅓ cup butter, melted 2 cups milk ½ cup white sugar 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 pinch salt 3 eggs, separated 1 tablespoon butter 1 teaspoon vanilla extract ¼ cup white sugar

Nutrition Info

194.5 calories carbohydrate: 25.8 g cholesterol: 65.9 mg fat: 8.8 g fiber: 0.2 g protein: 3.5 g saturatedFat: 4.9 g servingSize: - sodium: 119.8 mg sugar: 20.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl, press mixture into a 9-inch pie dish to form a crust.
Bake in preheated oven until firm, 5 to 10 minutes.
Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat, bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
Preheat oven to 425 degrees F (220 degrees C).
Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
Refrigerate for about 3 hours before serving.

1 9-inch pie

A cream pie filling on a graham wafer crust and topped with meringue.