Flapper Pie

This is a recipe I have been making for years. The filling is actually enough for 2 pies, but I always have made the whole recipe using a deep dish pie plate which makes a 'high pie'. You can easily add more crumbs and divide between 2 pie plates and then divide the filling.

CRUST

• 1/3 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar

1. Melt butter and stir in crumbs and sugar.
2. Press mixture into pie place and bake in 350ºF oven for 10 minutes. 

FILLING

• 4 cups milk
• 4 egg yolks, save whites for meringue
• 1/2 cup white sugar
• 4 heaping tablespoons corn starch
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 tablespoon butter

1. Measure all ingredients except vanilla and butter into a microwavable bowl. Beat well.
2. Microwave on high for 2-3 minutes. Stir well. Microwave another minute at a time until mixture is bubbly and very smooth and has begun to thicken. 
3. Stir in vanilla and butter. Pour hot mixture into crumb crust.

MERINGUE

• 4 egg whites
• 1/2 teaspoon cream of tarter
• 4 tablespoons white sugar

1. Beat egg whites and cream of tarter until soft peaks begin to form.
2. Add sugar and beat until stiff.
3. Pile meringue onto hot filling and spread making sure the meringue is right to the edge of the pie plate.
4. Bake in 400F oven for 6-8 minutes, until golden brown.
5. Allow pie to cool on counter. Best served fresh when still slightly warm.