Graham Cracker Pie Crust and Cream Filling Pastries & Pies
1 1/4 cup graham cracker crumbs or 3/4 cup graham cracker crumbs + 1/2 cup chocolate graham crumbs
1/4 cup gran. sugar
1/3 cup melted butter or margerine
Cream Filling;
1/2 cup sugar
2 tbsp. cornstarch
1 tbsp. flour
1/4 tsp. salt 		2 cups milk
3 egg yolks, slightly beaten
1 tbsp.margerine
1 tsp. vanilla
Meringue:
3 egg whites
1/4+ cups gran. sugar

Melt butter in saucepan or microwave. Combine crumbs, sugar and butter thoroughly. Reserve 1/4 cup for topping, if you wish. Press remaining crumb mixture against bottom and sides of an 8" or 9" pie plate. Bake in a 375 F oven for 8 minutes or 2 min. on# 7 in microwave oven. Cool. Use with cream filling or cheesecake filling.

.CREAM FILLING:

In a saucepan, combine sugar, flour, cornstarch and salt. Stir in milk. Cook over moderate heat, stirring constantly until mixture thickens and comes to a boil; boil 2 minutes.

Blend a little of the hot mixture into the egg yolks, then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. Blend in butter and vanilla. Cool 10 minutes; pour into crumb crust. Cool to room temperature.

MERINGUE:Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and shiny. Spread meringue over cooled filling to meet edge of crust. Sprinkle with reserved crumbs. Bake in 425 F oven for 5 minutes or until lightly brown. Cool for 3 hours before serving.

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