This custard pie is a Canadian prairie classic! With a graham cracker crust, a filling that’s thickened on the stove and a fluffy meringue topping, this pie is designed to impress.

Yield: Serves 8.



  • 1 1/3 cups graham wafer crumbs
  • 1 1/2 cups sugar, divided
  • 1/2 tsp cinnamon
  • 1/3 cup salted butter, melted
  • 3 cups homogenized milk
  • 4 large eggs, separated
  • 3 tbsp cornstarch
  • 1 1/2 tbsp all-purpose flour
  • 2 tbsp salted butter
  • 1 tsp vanilla
  • 1/4 tsp cream of tartar
  • Dash salt


  1. Preheat oven to 375°F.
  2. 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 for 8 minutes; cool.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F.
  6. Pour hot pie filling into crust. Spoon meringue onto filling. Sprinkle with reserved crumb mixture. Bake until meringue is golden brown, about 20 - 25 minutes. Cool to room temperature, no longer than 4 hours. Serve immediately or refrigerate for up to 24 hours.
Nutritional analysis per serving:

407 calories, 17.3 g fat, 7.3 g protein, 56.9 g carbohydrate, 0.5 g fibre, 316 mg sodium