准备

做面包皮

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。轻轻黄油一个9英寸的馅饼板。将Graham饼干分成食品加工机的碗中，然后形成面包屑。加入融化的黄油并脉搏直至混合；用手指挤压时，面包屑应保持在一起。将混合物刮入馅饼板中，然后将外壳均匀地压入底板的底部和整个侧面。使用测量杯的底部将外壳牢固地压入板上。烘烤直到牢固，稍微变暗，大约4至6分钟。放在电线架上以冷却。（外壳可以提前1天制成，并在室温下宽松覆盖。）

Make the filling

• 在一个大的耐热碗中，搅拌蛋黄，糖，肉豆蔻和盐，直到颜色光滑而苍白。将牛奶和奶油混合在中锅中，将明胶撒在表面上，然后静置5分钟以使其变软。用中火加热混合物，偶尔搅拌，直到热但不沸腾约3分钟。将热牛奶和奶油搅拌到蛋黄混合物中。将混合物返回锅中，用中火煮约2分钟。从热量中取出，并在朗姆酒，香草和波旁威士忌中搅拌。将混合物通过细网筛将其过滤成大碗或8杯尺寸，然后冷却10分钟，然后倒入馅饼外壳中。冷却直至设置约4小时或过夜。

Make the meringue and top the pie

• In a stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on high speed to form soft peaks, about 3 to 4 minutes.
• Put the sugar and 1/4 cup water in a small saucepan and attach a candy thermometer to the side. Have ready a 1-cup heatproof measuring cup. Heat the sugar over medium-high heat until it reaches 235°F, about 4 minutes. Immediately transfer to the measuring cup and with the mixer on medium speed, slowly pour the sugar syrup down the side of the bowl. Increase the speed to medium- high and beat until firm, glossy, increased in volume, and no longer warm when you touch the bowl, about 2 to 3 minutes.
• Mound the meringue on the pie and use a small offset spatula to create decorative swirls and peaks. Use a kitchen torch to brown the meringue all over, keeping the torch moving for even browning. Once topped with the meringue, the pie can be refrigerated, uncovered, for up to 3 hours before serving.