16 graham crackers
1 tsp. cinnamon
1 tsp. flour
1/2 c. softened butter
1/2 c. sugar

Finely crush crackers. Combine with remaining ingredients. Blend thoroughly and press 1/2 mixture firmly in even layer to bottom and sides of well buttered 8 inch pie plate.

FILLING:

2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla
1/4 c. sugar
2 c. scalded milk
3 egg yolks, slightly beaten

Mix cornstarch, sugar and salt and add slowly to hot milk. Cook in double boiler 5 minutes stirring.

Blend a little of this mixture with egg yolks. Return to double boiler and mix until eggs are set, about 2 minutes. Add vanilla and pour into cracker crust.

MERINGUE:

Beat 3 egg whites and 3 tablespoons sugar. Spread on top of custard filling. Sprinkle meringue with remaining crumbs. Bake in slow oven at 300 degrees until golden brown, about 20 minutes.