Crust: Roll 16 Nabisco Graham Crackers until fine. Then blend in 1/4 c sugar & 1/4 c of softened butter. Press mixture firmly in an even layer against sides and bottom of 9" pie plate. Bake moderately not oven (370) about 8 minutes
Filling: 2 cups of milk, scalded; 1/4 c sugar, 2 tbsp cornstarch, 1/4 tsp salt, 3 egg yolks beaten, 1 tsp vanilla.
Scald milk in top of double boiler. Mix thoroughly the sugar, cornstarch and salt
(Again on reverse side) add to scalded milk & stir until mixture thickens and is smooth. Continue cooking 10 minutes. Blend a small amount of mixture with egg yolks; return to double boiler and cook 2 minutes longer. Cook and add vanilla. Pour in Graham cracker crust.
1/2 cup sugar, 2 tsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp nutmeg, #2 can red tart cherries. Mix thoroughly the sugar, cornstarch, cinnamon and nutmed. Frain and measure juice from cherries in the can and add water if necessary to make 1 cup of juice. Put sugar mixture in saucepan; stir in cherry juice, mixing well.
Cook over med. heat, stirring constantly until sauce is thickened. Add cherries and cool. Spread evenly over cream filling.
Chill until firm. Top with cream if desired.