• Preheat your oven to 350 F.

Make Graham Cracker Crust

• In a medium bowl, add the graham wafer crumbs, granulated sugar, and cinnamon. Mix well and drizzle with the melted butter. Stir with a fork until all the crumbs are dampened. Reserve two tablespoons of crumbs for the topping. Transfer the buttery crumbs to the pie plate making sure to cover the sides. The example shows it being done with a spoon, you can also do this with clean fingers if you prefer.
  

Cooked Vanilla Custard Filling

• Place egg yolks, milk cornstarch, and sugar into the top of a double boiler. Whisk until well blended. If you don’t have a double boiler use a medium saucepan with an inch or two of water. Place a heatproof bowl on top instead.

  Cook stirring constantly until thick (consistency like stirred yogurt). Add the vanilla, stir, and pour the hot milk mixture into the graham crust.
  

Fluffy Meringue Topping

• Scoop on top of your filling in large spoonfuls so the top of the pie is covered.
• Place in oven and bake for about 20 minutes until golden. Note: Stay nearby when baking meringue. It can go from lightly golden to ruined all too fast. Let cool on the counter, and then chill for several hours before serving.
• In the bowl of a stand mixer with the whisk attachment add 3 egg whites.

  Beat the 3 egg whites until soft peaks form
• Then add 3 tbsp sugar, and beat on high for another minute until stiff peaks form.
• Scoop the meringue out in large spoonfuls all over the top of the filling. Smooth gently with the back of a soup spoon so the whole pie is covered in large swirls. The meringue should be thick and stiff as shown.
  
• Sprinkle with the tablespoons of graham crumbs you placed aside earlier.
  

Bake

• Place in oven and bake for about 20 minutes until golden brown. Stay nearby when baking meringue. It can go from lightly golden to ruined all too fast.
• Let cool on the counter, and then chill in the fridge for several hours before serving.