FLAPPER/PRAIRIE/GRAHAM CRACKER PIE

makes one 9” pie
For the crust-
​1¾ graham cracker crumbs
⅓ cup sugar
½ teaspoon cinnamon (optional)
pinch of salt
6 tablespoons melted butter
 
In a medium bowl, combine crumbs, sugar, cinnamon, and salt. Stir together with a fork then add melted butter. Toss to blend until well combined. Reserve one tablespoon of the crumbs to sprinkle over the meringue topping. Transfer the remaining mixture to a 9” Pyrex pie plate, pressing the crumbs across the bottom and up the sides. Smooth the crumbs using a small measuring cup so that they are evenly distributed. Refrigerate the crust for at least 15 minutes before baking.  Bake in a preheated 325 F degree oven for 8-10 minutes, just until golden. Set aside to cool completely while you prepare the filling.
 
For the filling-
 
6 large egg yolks (Note: you will only use 4 of the whites for the meringue)
¾ cup granulated sugar
6½ tablespoons cornstarch
⅛ teaspoon salt
3 cups whole milk
2 teaspoons vanilla extract
 
In a large bowl, whisk together the egg yolks; set aside. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens, bubbles, and comes to a boil, about 5 minutes. Whisking constantly, slowly pour a few tablespoons of the hot milk mixture into the egg yolks, to temper them. Add the rest of the milk mixture to the yolks. Return the yolk/milk mixture to the saucepan. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 3-4 minutes. Remove from heat; stir in vanilla extract. Strain the filling through a fine mesh strainer set over a medium bowl. Cover with plastic wrap to prevent a skin from forming. (The filling may be refrigerated overnight if not using right away, but I like to time things so I’m placing a freshly made meringue on a warm filling.) Fill the cooled pie crust with the filling and prepare the meringue.
 
For the meringue-
 
4 egg whites
¾ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
¼ teaspoon salt
 
In the bowl of a stand mixer, whisk together the egg whites, granulated sugar, lemon juice, vanilla extract, cream of tartar, and salt. Place the bowl over a just simmering pot of water, making sure the bowl does not come in contact with the water. Stir gently with a heat-proof spatula until the mixture registers 160 degrees F on an insta-read thermometer. Remove the bowl from the heat and immediately place it onto the stand mixer fitted with the whisk attachment. Beat until meringue is glossy with stiff peaks, and the bowl feels cool to the touch. Spread the meringue over the pie, making sure the meringue reaches the edges of the crust. Brown the meringue using a kitchen torch, sprinkling the top of the pie with the reserved graham cracker crumbs. Slice with a sharp knife dipped into hot water and dried off. Refrigerate any leftovers. (Rather than fuss with plastic wrap, invert a large bowl over the remaining pie and refrigerate.)