-
1
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
-
2
Mix well and press into bottom and up the sides of a 9-inch pie plate.
-
3
Bake at 400u00b0F 8 to 10 minutes; remove and cool on wire rack.
-
4
In top of double boiler, scald milk.
-
5
In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
-
6
Cook mixture over hot water, stirring constantly until thickened.
-
7
Cover pan and cook another 10 minutes without stirring.
-
8
Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
-
9
Cook two minutes, stirring constantly.
-
10
Cool; add vanilla and put into cooled crust.
-
11
In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
-
12
Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
-
13
Spread on top of filling sealing to the edges of the crust.
-
14
Bake at 325u00b0F about 30 minutes, or until meringue is lightly browned.
-
15
Chill before serving.
