Flapper Pie

Ingredients

• 1 1/2 cupgraham cracker crumbs, for crust; reserve 2 tbsp for sprinkling on top
• 6 tbspbutter, melted; for crust
• 1/2 cupsugar, for crust
• 1/2 tspground cinnamon, for crust
• 2 1/2 cupmilk, for vanilla custard filling
• 1/2 cupsugar, for vanilla custard filling
• 1/4 cupcornstarch, for vanilla custard filling
• 3egg yolks, for vanilla custard filling
• 1 tspvanilla extract, for vanilla custard filling
• 1/4 tspsalt, for vanilla custard filling
• 3egg white, for meringue topping
• 1/4 cupsugar, for meringue topping
• 1/4 tspcream of tartar, for meringue topping; stabilises the egg whites

Method

1. 1

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the graham cracker crumbs, melted butter, ½ cup sugar and cinnamon together. Reserve 2 tbsp of the mixture for topping. Press the rest into the bottom and sides of a 9-inch deep-dish pie plate. Bake for 10 minutes until just lightly browned.

3. 3

   Combine the milk, ½ cup sugar, cornstarch, egg yolks, vanilla and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens to a pudding-like consistency. Set aside to cool slightly.

4. 4

   Whip the egg whites, ¼ cup sugar and cream of tartar in a stand mixer until stiff, glossy peaks form.

5. 5

   Pour the custard filling into the baked crust. Top with a thick layer of meringue, creating decorative peaks. Sprinkle the reserved crumb over the top.

6. 6

   Bake for about 10 minutes until the meringue is golden. Watch carefully to prevent burning.

7. 7

   Chill in the fridge. Best eaten the same day — the meringue will soften and weep over time.