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20 graham crackers, crushed
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

2 c. milk
2 Tbsp. cornstarch
2 egg yolks (save whites for
1 tsp. vanilla
1/4 c. sugar

Mix together graham crackers, sugar, butter and cinnamon
(save 1/2 cup of mixture for topping). Pat remainder of
mixture in a 9-inch pie pan.
Filling: Cook until thick, spread over cracker crumb
crust while hot. Beat the egg whites until stiff. Beat in 3
tablespoons powdered sugar. Spread over filling, sprinkle with
1/2 cup cracker crumbs (saved back). Bake in slow oven at 250 degrees
for 20 minutes. When cool, cut into 6 to 8 slices. Serve with
whipped topping.

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