Graham Cream Pie

Crumb Crust.... 300 ml graham crumbs 50 ml white sugar 100 ml melted margarine Filling..... 125 ml granulated sugar 30 ml cornstarch 15 ml flour 1 ml salt 500 ml milk 3 egg yolks slightly beaten (keep egg whites) 15 ml butter 5 ml vanilla

Crust.... Combine graham crumbs, sugar and butter. Press into bottom and sides of 9" pie plate. Bake in 375 oven for 8 minutes Filling..... In saucepan, combine sugar, cornstarch, flour and salt. Stir in milk (use a wisk) Cook over moderate heat, stirring constantly, until mixtrue thickens and comes to a boil; boil 2 minutes. Blend a little of the hot mixture into the egg yolks, then stir yolks back 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 3 egg whites until soft peaks form. Gradually add 50 ml white sugar beating until stiff and shiny. Spreak meringue over cooled filling to meet edge of crust. Bake at 425 for 5 minutes or until lightly brown. Cool at room temperature 3 hours before serving.

When you are making the filling whisk all the flour into the milk so there are no lumps so you will have a nice smooth custard.