Flapper Pie

1. Heat the oven to 350°F.
2. Stir the crust ingredients together in a medium bowl: graham cracker crumbs, melted butter, sugar and cinnamon. Set aside about 2 tbsp for later, then press the rest into the base and up the sides of a 9-inch deep-dish pie plate. Bake for 10 minutes; it will barely colour.
3. Put the custard ingredients in a pan (milk, sugar, cornstarch, egg yolks, vanilla and salt) and cook over medium heat, stirring without stopping, until it bubbles and thickens to a pudding. Set aside to cool while you make the meringue.
4. With a stand mixer or hand beaters, whip the egg whites with the sugar and cream of tartar to stiff, glossy peaks.
5. Pour the filling into the crust and pile the meringue over it in a thick layer, pulling up little spikes that will brown. Scatter over the reserved crumbs.
6. Bake until the meringue colours, around 10 minutes, keeping a close eye on it.
7. Chill in the fridge and eat within a few hours, since the meringue softens as it stands.

Tips from the ZestyPlate Kitchen

• Press the crumb base firmly up the sides as well as across the bottom so it holds when you cut it, and hold back a little to scatter on top.
• Keep stirring the custard the whole time it thickens, otherwise it catches on the base and forms lumps.
• Take the meringue right out to the edge of the filling so it seals against the crust and doesn't shrink back as it bakes.
• Stay by the oven while the meringue colours; the gap between golden and scorched is only a moment or two.