1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter;melted
FILLING
1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks;lightly beaten
1 ts Vanilla
MERINGUE
2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated
“In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. … Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.
Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F
oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook
over medium heat, stirring, until boiling; stir a little into yolks, then
retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or
until thickened. Remove from heat; add vanilla and cool slightly. Pour
into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4 hours.
SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_
Yields
1