Directions:

1. "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie.
2. .
3. .
4. .
5. Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
6. Combine crumbs, sugar and cinnaomn; blend in butter.
7. Set 1/4 c aside.
8. Press remainder onto bottom and sides of 9 inch pie plate.
9. Bake in 375F oven for 8 minutes; cool.
10. Filling: In saucepan, mix sugar with cornstarch; blend in milk.
11. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan.
12. Cook over low heat, stirring, for 2 minutes or until thickened.
13. Remove from heat; add vanilla and cool slightly.
14. Pour into pie crust.
15. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form.
16. Spread over filling, sealing to crust.
17. Top with reserved crumbs.
18. Bake in 400F oven for 5 minutes or till lightly browned.
19. Cool to room temperature, about 4 hours.