1 c. sugar
2 tbsp. flour
2 tbsp. cornstarch
Dash salt
2 c. milk, scalded
4 egg yolks
1/2 stick (1/4 c.) butter
1 tsp. vanilla extract
1 stick (1/2 c.) butter
1 c. finely crushed graham cracker crumbs
1 tsp. cinnamon
1/4 c. sugar
1 baked pie shell

Editors Note: Size not mentioned by Taylor believes a 9 inch one should be right.

Mix together the 1 cup sugar, the flour, cornstarch and salt. Stir into scalded milk, then very gradually blend in slightly beaten egg yolks. Cut the half stick butter into several pieces and add to milk mixture. Cook in top of double boiler over simmering water, stirring constantly, until thickened. Stir in vanilla. Cool.

Meanwhile, melt the 1/2 cup butter and stir in graham cracker crumbs, cinnamon and the 1/4 cup sugar; mix well.

Pour half the cream filling into baked pie shell. Sprinkle cinnamon-graham cracker mixture over it and carefully spoon on remaining cream filling to cover cinnamon-graham cracker mixture. Top with a standard 3 egg meringue and bake according to instructions.