Steps
- Measure 1¼ cups of sugar. Mix 1½ cups of graham cracker crumbs, ¼ cup of melted butter, two-fifths of the sugar, and 1 pinch of cinnamon. Reserve a little of the mixture for a light crumb topping.
- Press the remaining crumbs into the base and sides of a deep 9in / 23cm pie dish. Refrigerate while making the filling.
- Whisk 2½ cups of milk, two-fifths of the sugar, ¼ cup of cornstarch, 3 large egg yolks, 1 teaspoon of vanilla extract, and 1 pinch of salt in a saucepan.
- Cook over medium heat, stirring constantly, until gently boiling and thick enough to coat a spoon. Set aside to cool.
- Beat 3 large egg whites and ¼ teaspoon of cream of tartar until foamy. Beat in the remaining sugar until stiff peaks form.
- Preheat the oven to 350°F / 175°C. Fill the crust with the custard, spread the meringue on top, and scatter with the reserved crumbs.
- Bake for about 10 minutes, until the meringue browns. Refrigerate until chilled.