Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/2 cup sugar (for the crust)
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups milk
• 1/2 cup sugar (for the filling)
• 1/4 cup cornstarch
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar (for the meringue)

Method

1. Heat the oven to 350°F.
2. Stir the graham crumbs, melted butter, the 1/2 cup of sugar for the crust, and the cinnamon together. Reserve 2 tablespoons of the mixture for the top. Press the rest firmly over the base and up the sides of a 9-inch pie plate.
3. Bake the crust for 8 to 10 minutes, until set and fragrant. Let cool.
4. Make the custard: whisk the 1/2 cup of sugar for the filling, the cornstarch, and the salt together in a saucepan. Whisk in the milk and egg yolks until smooth.
5. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the custard thickens and comes to a boil. Boil for 1 minute, whisking, then remove from the heat and stir in the vanilla.
6. Pour the hot custard into the cooled crust and smooth the top.
7. Make the meringue: beat the egg whites with the cream of tartar until soft peaks form. Add the 1/4 cup of sugar a spoonful at a time and beat until stiff, glossy peaks form.
8. Spread the meringue over the hot filling, sealing it to the edges of the crust and swirling it into peaks. Sprinkle the reserved crumbs over the top.
9. Bake for 10 to 12 minutes, until the meringue is lightly golden.
10. Cool to room temperature, then refrigerate for at least 3 hours before slicing. Serve cold.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).