1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter cut in small pieces
2 teaspoons vanilla extract
4 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
Reserved 1/4 cup graham cracker crumb mixture
Heat oven to 350° F.
In a medium bowl, combine the graham cracker crumbs, butter, and 1/3 cup of the sugar; mix to blend. Set aside 1/4 cup of the
Graham cracker mixture. Pat the remaining graham cracker mixture into a deep-dish pie pan. Bake the crust for 10
minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.
In a heavy, medium saucepan, combine the 1 cup sugar, cornstarch, and dash salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, about 5 to 6 minutes. Continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat and whisk in the butter, a little at a time. Stir in the 2 teaspoons of vanilla. Pour the hot filling into the cooled graham cracker pie crust; set aside.
While the filling is still hot, make the meringue. In a mixing bowl with electric mixer, beat the egg whites at high speed until foamy; add the cream of tartar and gradually add the 6 tablespoons of sugar; continue beating until stiff peaks form. Stir 1/2 teaspoon of vanilla into the egg whites. Gently spread the egg-white mixture over the top of the custard. Sprinkle with the reserved 1/4 cup of graham cracker mixture and place in the 325° F oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours before serving.