Mary Spaur's Graham Cracker Cream Pie
by Geri Spaur

Crust
16 Graham Crackers (rolled fine)
1 tsp. flour
1/4 C. shortening and 1/4 C. butter melted
1/2 C. Sugar
1 tsp. Cinnamon

Filling
3 Egg Yolks
2 C. Milk
1/2 C. Sugar
1 tsp. Vanilla
2 Tbsp. Cornstarch

Meringue
3 Egg Whites
3 Tbsp. Sugar

CRUST: Mix ingredients well. Take two thirds of mixture and pack into a 9" pie pan.

FILLING: Cook ingredients together until mixture coats spoon (stir frequently). Pour into pan lined with graham cracker crust.

MERINGUE: Beat egg whites and sugar together until stiff peaks form. Cover filling with meringue and sprinkle remaining graham cracker crumbs over top. Bake in oven at 325 degrees until brown. Cool and refrigerate. YUMMY!!!

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