Aunt Anne's Vanilla Custard Pie

Aunt Anne’s Vanilla Custard Pie

Filling
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract

Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.

Meringue
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar

In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. With a wooden spoon, sweep some of the meringue upward to form decorative peaks for decoration.

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 8 servings.