INGREDIENTS:
CRUST
1-1/4 cups graham crackers
1/4 cup melted butter
1/4 cup sugar
dash of cinnamon
FILLING
2-1/2 cups of milk
1/3 cup of white sugar
1/4 cup of cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt
MERINGUE TOPPING
3 egg whites
2 tbsp sugar
1/4 tsp of cream of tartar
INSTRUCTIONS
Mix all the crust ingredients together, set about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
Beat the meringue ingredients together until they form stiff peaks. Pour the filling into the crust and top with the meringue, making little spikes that will brown up on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
Bake until the meringue browns, around 10 minutes but watch it carefully! All ovens are different!
Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.