Graham Cracker Cream Pie

PREHEAT oven to 375°F. Mix graham crumbs, 1/3 cup of the sugar and the butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Set aside until ready to use. Reduce oven temperature to 350°F. Mix 1/2 cup of the remaining sugar and the cornstarch in small bowl. Add 1/2 cup of the milk; mix well. Beat egg yolks; stir into cornstarch mixture. Bring remaining 2-1/2 cups milk just to boil in medium saucepan on medium heat; reduce heat to low. Gradually add cornstarch mixture, stirring constantly until well blended. Cook until thickened, stirring occasionally. Blend in vanilla. Pour into crust.

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Spoon over filling; spread to edge of crust.

BAKE 12 to 15 minutes or until meringue topping is lightly browned. Cool. Refrigerate several hours before serving. Store leftover pie in refrigerator.