Step 2

Mix the graham cracker crumbs, melted butter, ½ cup sugar and cinnamon together. Reserve 2 tbsp of the mixture for topping. Press the rest into the bottom and sides of a 9-inch deep-dish pie plate. Bake for 10 minutes until just lightly browned.

Step 3

Combine the milk, ½ cup sugar, cornstarch, egg yolks, vanilla and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens to a pudding-like consistency. Set aside to cool slightly.

Step 4

Whip the egg whites, ¼ cup sugar and cream of tartar in a stand mixer until stiff, glossy peaks form.

Step 5

Pour the custard filling into the baked crust. Top with a thick layer of meringue, creating decorative peaks. Sprinkle the reserved crumb over the top.

Step 6

Bake for about 10 minutes until the meringue is golden. Watch carefully to prevent burning.

Step 7

Chill in the fridge. Best eaten the same day — the meringue will soften and weep over time.