Flapper Pie

Preheat oven to 350 degrees F.

Make the crust:

• Place Honeygrams in food processor or blender and pulse until it’s a fine crumb, around 30 seconds. Transfer crumbs to a medium bowl. 
• Remove 1 ½ tablespoons of the crumbs, and set aside to sprinkle over the meringue
• Add brown sugar and melted butter to the remaining crumbs, and stir well.  
• Transfer crumb mixture to an ungreased 8 or 9-inch pie plate. Firmly press crumb mixture onto bottom and up sides of the pie plate.
• Bake pie crust for 10 minutes or until lightly browned. Cool on a wire rack.

Make the custard:

• Combine 1/2 cup sugar, cornstarch and salt in a small saucepan. Slowly stir in milk, whisking until smooth. Add 2 tsp of vanilla extract. 
• Cook and stir mixture over medium-high heat until thickened and bubbly. Remove from heat. 
• Beat egg yolks in a small bowl using a fork. Slowly stir ¼ cup of the hot custard mixture into the beaten egg yolks. (This will temper the mixture so that lumps do not form.)
• Gently stir the egg yolk mixture into the remaining custard in the saucepan, mixing well. Place saucepan over medium-low heat.
• Cook and stir for 30 seconds, then remove from heat. 
• Pour custard into the cooled crust.

Make the meringue:

• Place egg whites in a large bowl. Add 1 tsp of vanilla extract and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. 
• Turn mixer speed to high and gradually beat in 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks of meringue form. 
• Using a tablespoon, spoon dollops of meringue evenly over the custard layer, creating peaks.
• Bake pie for 15 minutes or until meringue is golden brown. Sprinkle top of meringue with the reserved 1 ½ tablespoons of graham cracker crumbs.
• Allow pie to cool completely before serving, at least 4 hours. If not serving right away, place pie in refrigerator for up to 2 days.

Tip: Cream of tartar helps beaten egg whites reach their full volume and also helps them retain air. Check the date on your cream of tartar; if it has expired, replace it.