Graham Cracker Crust

10 large graham crackers
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted
Use a food processor to turn the crackers into crumbs. You will get about 1 cups of finely ground crumbs. Add the brown sugar and pulse the machine. Add the butter and pulse until the mixture looks like wet sand. Do not let the machine run. Turn out the crumb mixture onto a 9- or 10-inch pie plate. Press the mixture along the bottom and up the sides to make a firm and even crust.
Prebake the crust in a preheated 350-degree oven for 10 minutes. The crust can be made a day ahead of time.
Optional
Meringue topping:2/3 cup egg whites (between 4 to 6 whites) cup sugar teaspoon cream of tartar teaspoon vanilla extract
Preheat the oven to 375 degrees. Place the whites and sugar in a heatproof bowl and set over a pot of hot (not boiling) water. Stir gently until the sugar dissolves. Remove from the pot and stir in the cream of tartar.
Using an electric mixer, beat the egg white mixture on high speed until high, stiff and shiny. Stir in the vanilla extract.
Spread the meringue over the tart filling, making sure it touches the crust (to prevent shrinkage). Place in the oven about four inches from the top heating element.
Bake for eight to 12 minutes, until the peaks of the meringue brown lightly