Mix crust ingredients. Reserve 2T for top. Press into pie plate. Bake at 375 for eight min.
Filling:
blend sugar , corn starch in a saucepan. Slowly whisk in milk. Cook over med heat until it bubbles and thickens stirring constantly remove from heat. Stir a spoonful into egg yolks, mix quickly and pour back into saucepan. Boil for 2 min stirring until quite thick. Stir in vanilla. Pour filling into graham crust.
Topping: whip egg white and cream of tartar to soft peaks. Gradually add sugar while whipping. Spread meringue on filling ensure it covers to crust. Mix the reserve graham crackers with cinnamon and sprinkle on top. Bake at 375 for 6-8 min.