1

Preheat oven to 375ºF.

2

To make crust, combine graham cracker crumbs, 1/4 cup of sugar and cinnamon in a large bowl. Mix well with a fork to combine; add margarine and mix until crumbly. Remove 2 tablespoons of mixture and set aside. Press remaining mixture into bottom and up sides of a 9-inch pie pan. Bake 8 minutes; set aside. Increase oven temperature to 400ºF.

3

To make filling, combine 1/3 cup of sugar and cornstarch in a medium saucepan. Whisk in milk. Set pan over medium-high heat and bring to a boil, stirring constantly. Add 1 tablespoon of milk mixture to egg substitute and then pour egg substitute into saucepan. Simmer over low heat until thick, stirring constantly, about 10 to 15 minutes. Remove from heat and stir in vanilla. Let cool 5 minutes before pouring into prepared crust.

4

To make meringue, beat egg whites with cream of tartar in a mixing bowl until stiff peaks form. Beat in remaining 2 tablespoons of sugar until glossy. Spread meringue mixture over filling all the way to edges of pie. Top with reserved 2 tablespoons of crust topping.

5

Bake until top is just golden, about 5 minutes. Cool to room temperature (about 4 hours) before slicing into 8 pieces.