14-18 single graham crackers
1 tbsp. cinnamon
1/2 to 3/4 stick butter
4 tbsp. cornstarch
4 tbsp. sugar
1/4 tsp. salt
3 egg yolks
2 c. milk
1 tsp. vanilla

CRUST: Roll graham crackers with rolling pin. Mix in cinnamon. Melt butter. Add graham cracker crumbs to melted butter. Spread in pie tin. Set aside.

FILLING: Combine sugar, cornstarch, salt, egg yolks, milk and cook slowly until boiling, stirring constantly. Add vanilla after cooked. Cool filling before adding to pie crust. (Very important.)

MERINGUE: Beat egg whites, adding 1/4 teaspoon cream of tartar and 1 tablespoon sugar per egg white. Spread on cooled filing and seal edges.

Bake at 450 degrees for 5-10 minutes or until peaks are brown. Cool before refrigerating. Best if made day before.