1. Preheat the oven to 350°. In a medium bowl whisk the graham cracker crumbs with the brown sugar and a pinch of salt. Add the melted butter and mix until the crumbs are evenly moistened.

Return the pie to the oven for 5 additional minutes. Then turn the oven to broil and brown the meringue for 20 seconds to 1 minute, watching carefully to prevent burning, until the meringue is golden.

I’m sorry, I thought I was making Key Lime pie, not “Earthquake Pie.” But I digress. My No-Frills, simple version uses a store-bought graham cracker crust.