Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Filling:
2 1/2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping:
3 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar.
Preparation
Preheat oven to 350º F.
In a medium bowl, whisk together graham cracker crumbs, sugar, cinnamon and salt, then stir in melted butter. Mixture should resemble damp sand.
Reserve 2-3 tablespoons crust mixture, then press all remaining into an 8 or 9-inch pie plate, making sure to press up the sides as well.
Place pie plate in oven and bake for 10-12 minutes, or until lightly browned, then remove from oven and let cool.
Whisk together sugar and cornstarch in a medium saucepan over medium heat, then stir in whole milk and egg yolks. Very slowly bring to a boil, all while stirring continuously. Mixture will thicken quickly.
Remove from heat once thickened, then stir in vanilla extract and salt and let cool.
In a separate bowl, beat egg whites and cream of tartar together for 3-4 minutes, or until soft peaks form. Gently mix in sugar, then continue to beat until stiff peaks form.
Pour custard filling onto cooled crust and spread into an even layer, then top with meringue, making sure to spread it all the way to the edges of the crust, then place in oven.
Optional: top with remaining pie crust crumbs.
Bake for 10 minutes, or until lightly browned. All ovens are different, so watch it carefully to make sure it doesn’t burn.
Remove from oven and let cool before slicing and serving.
