Custard Pie

Originally made with Holland Rusk biscuits, I recently had to  replace the biscuits with graham cracker crumbs as Holland Rusk is hard to find. 

Crust (see variation):
1 package Holland Rusk
¾ cup sugar
1 tsp cinnamon
½ cup melted butter

Filling:
3 tbsp sugar
5 egg yolks
4 tbsp cornstarch
1 tsp vanilla
4 cups milk

Topping:
5 egg whites
2 tbsp sugar

Roll Holland Rusk into fine crumbs and combine with other ingredients.  Press mixture into a greased 10 inch pie pan.

Combine filling ingredients and cook over low to medium heat until thick.  Pour into crust.

Beat egg whites and sugar to make a meringue.  Place on top of filling and sprinkle with reserved crumbs. Bake 15 to 20 minutes at 350 degrees.  Cool; chill in refrigerator.   Best if made a day in advance.

VARIATION:

1½ cups graham crackers

1/4 cup sugar

6 tbsp butter, melted

Crush graham crackers into fine crumbs. Add sugar and mix well. Stir in melted butter.

GLUTEN FREE VARIATION: 

1 package of Pamela's Gluten Free Honey Grahams

4 tbsp sugar

6 tbsp butter, melted

Crush graham crackers into fine crumbs. Add sugar and mix well. Stir in melted butter.