But back to THIS pie. The graham cracker crust was really quick and easy. Next was the cream. Since I've joined Tuesdays with Dorie, I have made a. lot. of. pastry. cream. Like, way too much. So when I made this pie, I wasn't scared of the cream. The only thing I changed in the recipe was that I cut down the butter from 2 1/2 sticks to 1 1/2 sticks, because I read on other blogs that it tasted too buttery. It was simple and went smoothly. Then came the meringue. I wasn't nervous about it, but when I started, I realized I didn't know what the egg whites should look like. I sort of guessed based on the description in the book, and I think I guessed right! I put the pie in the broiler to brown, and that was really quick. Out it came!