Preheat the oven to 400 degrees.

Mix the graham crumbs, butter and ½ cup of sugar in a bowl. Press into the bottom and up the sides of a deep pie 9" plate using a fork or back of a spoon.

Bake 6 minutes then remove and set aside.

Heat 1 ¾ cups of milk in a saucepan until just boiling. Reduce heat to medium.

Combine sugar and cornstarch in a small bowl with the remaining ¼ cup of milk. Whisk till smooth. Gradually whisk the cornstarch mixture into the hot milk and cook about 2 minutes till the mixture gets creamy.

Whisk the egg yolks vigorously till well blended and slightly foamy. Stir a small amount of the hot milk mixture into the egg yolks, stirring the whole time so you don't cook the egg yolks. Stir the egg yolk mixture into the hot milk stirring constantly. Continue to stir constantly and cook another 1-2 minutes until the mixture thickens. Remove from the heat and allow to cool. When the mixture is cool stir in the vanilla. Pour the cooled custard into the cooled pie crust.

Beat the egg whites with the tablespoon of sugar, until stiff peaks form. Spread gently over the custard filling. Sprinkle the ½ cup of graham crumbs over the meringue.

Bake at 400 degrees for 2-3 minutes until the meringue is lightly browned.

Chill at least 4 hours before serving.