Grandma Lucy's Famous Holland Rusk Pie

My grandmother, Lucy Gay Stevens Blanchard, always made Holland Rusk pies for the holidays. After she died, my Aunt Eacy inherited the recipe and carried on the tradition. It has been difficult to get Holland Rusk, though. We found a supply of Bolletje "dutch crispbake" which are about the same consistency but maybe not as sweet. Anyway, here is the famous recipe.

One box of Holland Rusk - Roll to fine crumbs. Reserve 1/2 cup for topping.

Mix 1/2 cup sugar, 1/4 teaspoon cinnamon and 1/2 cup melted butter with Rusk and work into pie plate with a spoon to make the crust.

Filling:

Mix 1/2 cup sugar, 1 heaping tablespoon of corn starch, 3 egg yolks, 2 cups milk and 1 teaspoon vanilla. Cook until thick. Cool a bit and pour into pie plate.

Topping:

Beat 3 egg whites adding 3 tablespoons of sugar for meringue to top the custard filling. Then sprinkle the remaining Rusk on top.

Bake at 350 degrees for 1/2 hour