Preheat the oven to 325 degrees.

In a medium sized bowl, mix all of the crust ingredients together. Press into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator.

In a stainless steel bowl, beat the egg whites, sugar, and cream of tartar until stiff peaks form. Set aside.

In a medium saucepan, whisk together milk, sugar, and cornstarch until combined. Whisk in the egg yolks, vanilla, and salt. Turn the burner to medium and, while whisking constantly, bring to a boil. You want the custard filling to be nice and thick.

Pour the hot custard mixture into the chilled crust.

Immediately dollop the meringue topping on the hot custard filling. Gently work the meringue across the top of the custard, creating wisps and spikes as you go. * Flapper Pie has been known to get slimy once it has sat out for a bit. To help combat this issue, I add the meringue to the custard while it’s still piping hot. This will help cook the underside of the meringue and prevent the separating and sliminess later on.

Bake in the oven for 10-15 minutes, or until the meringue has browned.

Cool in the fridge and eat the same day.