For the crust I use the recipe on the graham cracker crumb box.
Custard pie filling:
3 egg yolks (save whites for meringue)
1/4 cup sugar
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon vanilla
mix sugar & cornstarch in saucepan. Add milk and cook over low heat. Beat egg yolks and add to milk mixture. Cook, stirring until thick. Add vanilla and poor into prepared shell.
Make meringue using 6 T sugar and 1 tsp. vanilla.
Spread on custard filling sealing edges. Bake a few minutes to slightly brown meringue.