Filling: 2/3 cup sugar 1/4 tsp salt 1/4 cup cornstarch 2 1/2 cups cold milk 4 large egg yolks 1 tsp vanilla extract 1/4 tsp ground nutmeg 1 tbsp unsalted butter Fresh berries
1. For crust: Heat oven to 350F. In a food processor blend graham crackers and sugar until finely ground. Add butter and pulse until combined. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture into bottom and sides of a 9-inch pie pan. Bake until lightly browned, about 7 min. Cool while preparing filling. 2. For filling: In a 3-qt saucepan, whisk together sugar, salt, and cornstarch. Add milk and egg yolks and whisk to combine. Heat mixture over medium heat, whisking constantly until mixture begins to bubble and cook 1 min more. Remove from heat and stir in vanilla, nutmeg, and butter; place over an ice bath to cool slightly before pouring into baked crust. Cover with plastic wrap and refrigerate until firm, 5 hr or overnight. Sprinkle with reserved graham cracker crumbs. Serve cold with berries. Serves 6.