1 1/3 cups graham wafer crumbs
1 1/2 cups sugar, divided
1/2 tsp cinnamon
1/3 cup butter, melted
3 cups homo milk
4 eggs, separated
3 tbsp cornstarch
1 1/2 tbsp flour
Dash salt
2 tbsp butter
1 tsp vanilla
1/4 tsp cream of tartar
Dash salt

To prepare crust, combine crumbs, 1/4 cup sugar and cinnamon. Add melted butter; mix well. Reserve 1/4 cup crumb mixture for topping. Press remaining crumb mixture firmly into bottom and up sides of a 9 inch pie pan. Bake at 375ºF for 8 minutes; cool. To prepare filling, scald milk in a saucepan over medium heat. Beat egg yolks to blend. Gradually stir 1/2 cup scalded milk into beaten yolks; whisk yolk mixture back into scalded milk in saucepan. Combine 3/4 cup sugar, cornstarch, flour and dash salt. Whisk into milk mixture. Cook over medium heat, whisking constantly until thickened, about 5 minutes. Remove from heat. Stir in 2 tbsp butter and vanilla. Place lid on saucepan; set aside. To prepare meringue, use medium speed of an electric mixer and beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Combine remaining 1/2 cup sugar and dash salt. Beat into egg white mixture, 1 tbsp at a time, until stiff peaks form and sugar is dissolved. Pour hot pie filling into crust. Spoon meringue onto filling. Sprinkle with reserved crumb mixture. Bake at 350ºF for 20 - 25 minutes or until meringue is golden brown. Cool to room temperature, no longer than 4 hours. Serve immediately or refrigerate for up to 24 hours.


Last updated on July 17, 2019