Flapper Pie With Swiss Merginue

You will never want to lose this one. The secret is the swiss merginue.

• 2  1/2 cups graham crumbs
• 1/2 cup brown sugar
• 1/2 cup melted butter, not margarine
• 1/2 tsp. cinnamon
• 2  1/2 tbsp. cornstarch
• pinch of salt
• 2 cups milk
• 3 egg yolks
• 1/2 cup sugar

Preheat oven to 350 degrees.

In a medium bowl, mix the crumbs, brown sugar, butter and cinnamon until well blended. Press into a nine inch pie plate. Bake for about seven minutes and remove from the oven. Now, here is where the wonderful smells take over the kitchen.

In a heavy saucepan mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes thick and smooth.  Remove from the stove and pour into the pie shell.

Raise the oven temperature to 375 degrees and start on the meringue.

Swiss Mergingue

• 7 large egg whites (using the 3 whites from above will help)
• 3/4 cups sugar
• pinch of salt

To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water.  Beat the mixture until warm and the sugar has dissolved. Remove from heat and whip into stiff peaks.

Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches all the edges of the pie. Set in the oven and, watching carefully, bake for approximately eight minutes until lightly golden.

When cooled down, enjoy! This is beyond fabulous. Oh yeah, the cinnamon is the added secret…trust me.