CRUST:

Crush 1 package of Holland Rusk (Zweibacks). Add to crumbs 1 teaspoon of cinnamon and 1/2 cup granulated sugar. Mix well. Add 1/2 cup of soft butter and blend together. Put this mixture into a 9 x 14 inch Pyrex pan to form a pie crust. Then pour in the following custard:

CUSTARD:

Mix 1 1/2 cups granulated sugar into 6 tablespoons of cornstarch and 1/2 teaspoon salt. Add 9 egg yolks. Mix well. Gradually pour in 6 cups of scalded milk. Bring slowly to boil, stirring constantly. Cook briefly until thick. Cool. Add 3 teaspoons vanilla.

MERINGUE:

Beat 9 egg whites until stiff. Add 18 tablespoons granulated sugar and 1 teaspoon cream of tartar. Beat until very stiff. Put this on top of custard. Bake in 325 degree oven for 30 minutes.