Canadian Flapper Pie

1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 tsp Cinnamon
1/4 c Butter melted

FILLING:
1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks lightly beaten
1 tsp Vanilla

MERINGUE:
2 Egg whites
1/4 tsp Cream of tartar
2 tb Sugar, granulated

"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... “. Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool. Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then return to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie-crust. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours.