HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges.
BEAT eggs and vanilla in medium bowl until blended; slowly STIR IN heated milk mixture. POUR into crumb crust.
BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.
Graham Cracker Crust: HEAT oven to 350°F. MIX 1 1/2 cups (4 oz.) graham cracker crumbs and 1/4 cup sugar in medium bowl. ADD 1/3 cup room temperature butter; mix until thoroughly blended. PRESS crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate. BAKE in 350°F oven until center is firm to the touch and edge is lightly browned, 8 to 10 minutes. COOL completely on wire rack.
This recipe is a good source of protein, choline and vitamin A.
Graham cracker crumbs: If using whole graham crackers, process in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
Refrigerate any leftover pie promptly.