Custard Meringue Pie

Custard Meringue Pie

1-1/4 cups crushed graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter (no substitutes), melted

Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter, softened
1-1/2 teaspoons vanilla extract

Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon almond extract
6 tablespoons sugar

In a bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. stir in butter and vanilla; keep warm.

In a small mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Add extract; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Pour warm filling into crust. Spread meringue to edges, sealing to crust. Sprinkle with reserved crumbs. Bake at 350° for 15 minutes or until golden. Cool on a wire rack for 1 hour. Chill for 1-2 hours before serving. Makes 6-8 servings.