Ingredients
- Graham Cracker Crumbs (1 1/2 cups)
- Melted Butter (6 tablespoons)
- Sugar (1/2 cup)
- Ground Cinnamon (1/2 tsp)
- Milk (2 1/2 cups)
- Sugar (1/2 cup)
- Cornstarch (1/4 cup)
- Egg Yolks (3)
- Vanilla Extract (1 tsp)
- Salt (1/4 tsp)
- Egg Whites (3)
- Sugar (1/4 cup)
- Cream Of Tartar (1/4 tsp)
Instructions
Steps
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 6 tablespoons of melted butter, 1/2 cup of sugar, and 1/2 teaspoon of ground cinnamon. Reserve about 2 tablespoons of this mixture for later use.
- Press the remaining mixture into a 9-inch deep-dish pie plate, covering both the bottom and the sides. Bake the crust for 10 minutes until it is slightly brown.
- For the filling, mix 2 1/2 cups of milk, 1/2 cup of sugar, 1/4 cup of cornstarch, 3 egg yolks, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt in a saucepan. Cook over medium heat, stirring constantly until the mixture bubbles and thickens like pudding. Allow this to cool.
- In a stand mixer or using an electric mixer, beat together 3 egg whites, 1/4 cup of sugar, and 1/4 teaspoon of cream of tartar until stiff, glossy peaks form for the meringue.
- Pour the cooled custard filling into the baked crust. Spread the meringue on top, creating peaks that will brown when baked. Sprinkle the reserved crumb mixture over the meringue.
- Return the pie to the oven and bake for about 10 minutes, watching carefully until the meringue is golden brown.
- Chill the pie in the refrigerator and serve within a few hours for the best texture.