Ingredients
1-1/4 cups crushed Holland Rusks or graham crackers1/4 cup sugar1/2 teaspoon ground cinnamon6 tablespoons butter, meltedFILLING:2/3 cup sugar1/4 cup cornstarch1/2 teaspoon salt3 cups 2% milk3 egg yolks, lightly beaten1 tablespoon butter, softened1-1/2 teaspoons vanilla extractMERINGUE:3 egg whites1/4 teaspoon cream of tartar1/8 teaspoon almond extract6 tablespoons sugar
Preparation
In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate.
Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat.
Stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust.
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs.
Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
