Grandma's Custard Crumb Pie

Ingredients

Crust and Topping:

1 3/4 cup / 425 ml

Graham cracker crumbs

1 tsp / 5 ml

ground cinnamon

1/2 cup / 125 ml

melted non-hydrogenated margarine or butter

Custard:

3/4 cup / 175 ml

granulated sugar

1/4 cup / 50 ml

cornstarch

2 cup / 750 ml

milk

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

2 tbsp / 30 ml

non-hydrogenated margarine or butter

1 tbsp / 15 ml

vanilla extract

Meringue:

1/2 cup / 125 g

Naturegg Simply Egg Whites, well shaken

pinch

cream of tartar

1/3 cup / 75 ml

granulated sugar

Directions

1. Crust and Topping: Preheat the oven to 350°F (180°C). Toss the crumbs with the margarine and cinnamon. Press all but 2 tbsp (30 mL) of the crumbs into the bottom and up the sides of a 9-inch (23 cm), deep-dish pie plate. Bake the crust for 10 minutes. Reserve the crust and extra crumbs.

2. Custard: Stir the sugar with the cornstarch in a medium saucepan; whisk in the milk until smooth. Set the pan over medium heat. Cook, stirring often, until the mixture thickens. Remove from the heat. Stir a little of the hot milk mixture into the liquid eggs; whisk the eggs back into the remaining milk mixture.

3. Return to the heat; cook, stirring, for 2 to 3 minutes or until very thick. Remove from the heat and stir in the margarine and vanilla. Pour into the prepared crust; cool to room temperature.

4. Meringue: Beat the egg whites with the cream of tarter until foamy. Beating constantly on high, gradually add the sugar. Continue beating until stiff peaks form. Dollop islands of the meringue over the filling (leaving gaps). Sprinkle evenly with reserved crumbs. Bake for 10 minutes or until meringue is golden.

5. Cool slightly then chill for at least 4 hours or for up to 2 days.

Tips

1. Substitute dark brown sugar for the granulated sugar to make a butterscotch-flavoured custard.