Flapper Pie

Ingredients

• 1 1/2 cups Graham Cracker Crumbs
• 6 tablespoons Melted Butter
• 1/2 cup Sugar
• 1/2 tsp Ground Cinnamon
• 2 1/2 cups Milk
• 1/4 cup Cornstarch
• 3 Egg Yolks
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 3 Egg White
• 1/4 tsp Cream Of Tartar

Instructions

1. Preheat the oven to 350°F / 180°C. In a bowl, mix the graham cracker crumbs, melted butter, sugar (20g) and ground cinnamon until evenly combined. Reserve about 2 tablespoons of the mixture for later. Press the remaining crumbs firmly into the base and sides of a 9-inch deep-dish pie plate. Bake for about 10 minutes, until lightly coloured. Remove and allow to cool slightly.
2. To make the filling, combine the milk, sugar (50g), cornstarch, egg yolks, vanilla extract and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens to a pudding-like consistency. Remove from the heat and set aside to cool while preparing the meringue.
3. In a clean bowl, beat the egg whites with the sugar (30g) and cream of tartar until stiff, glossy peaks form.
4. Pour the custard filling into the prepared crust. Spread the meringue thickly over the top, shaping peaks with a spoon. Sprinkle the reserved crumb mixture over the meringue.
5. Return the pie to the oven and bake for about 10 minutes, watching closely, until the meringue is lightly browned.
6. Chill the pie in the refrigerator and serve within a few hours. It is best enjoyed on the day it is made, as the meringue will soften over time.

instructions_source: editorial-classic