INGREDIENTS:
Crust:
· 1 ¼ cups Graham cracker crumbs
· ½ cup sugar
· ¼ cup (1 ½ stick) unsalted butter, melt
· ¼ teaspoon ground cinnamon
· ¼ teaspoon salt
Filling:
· 2 ½ cups whole milk
· ½ cup sugar
· ¼ cup cornstarch
· 3 egg yolks
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
Topping:
· 3 eggs whites
· ¼ cup sugar
· ¼ teaspoon cream tartar
PREPARATION:
1. Preheat oven to 350o F.
2. Mix together sugar, cinnamon, salt and graham cracker crumbs in a large bowl.
3. Then add melted butter to the bowl.
4. The mixture should look like damp sand.
5. Reserving 2-3 tablespoons of the crust mixture, press the rest into an 8-inch or 9-inch pie pan, pressing up the sides.
6. Bake the pie plate for about 10-12 minutes or until it is lightly browned. Let cool in the oven.
7. In a medium saucepan, heat sugar and cornstarch.
8. Stir in whole milk and yolks.
9. Slowly bring mixture to boil while stirring constantly.
10. The mixture will quickly thicken.
11. Once the mixture has thickened, remove from heat and stir in the vanilla extract and salt. Let cool.
12. Beat egg whites and cream tartar in a separate bowl for 3-4 minutes or until you get soft peaks.
13. Mix in the sugar and continue beating until you get stiff peaks.
14. Spread custard filling on cooled crust.
15. Cover with meringue.
16. Optional: Top with the remaining pie crust crumbs.
17.Bake for 10 minutes or until lightly browned.
18. Every oven is different so be sure to watch it closely to ensure it doesn’t get burned.
19. Let cool in the oven before cutting and serving.
NUTRITION FACTS(PER SERVING)
CALORIES 642
FAT 39g
CARBS 64g
PROTEIN 12g