So i got bored one night and decided to bake at like 1:30 AM , this was the result. Turned out really well, even if I improvised with a frosted flake crust LOL

Recipe ( As a note this was done on the fly and some measurements arent exact, they are eyeballed or to taste)

Crust:

Approx 2 Cups crushed cornflakes and I mean make them powder, another alternative would be using graham cracker crumbs and after a second time I found the graham cracker crumbs less of a hassle.

1/2 to Full Stick Butter ( I imagine you could use margarine but butter holds up better and has a better consistency when melted) I used about 3/4 for my deep dish 9 inch pie plate.

2 to 4 Tablespoons Brown Sugar (if you like a richer crust use more, if not use less

1/2 cup White Sugar

This is all mixed together to form a "mealy" texture, it will be damp but not soggy, combine melted butter, it should be a liquid and not separated. Dont just walk away from your microwave or stove and come back to burned cream and oil. It wont taste as good then. You add in your Frosted Flake crumbs, regular corn flakes could be used as well, or graham cracker crumbs, and then add sugar mix all together and push into pie plate, This does NOT get baked. you are making a crumbly crust, not a pie shell. If you bake it you will have a caramel shell that will become nigh impossible to cut out of your pie plate.

The Pudding:
I decided to make a Orange Vanilla Pudding from scratch, this is not for the faint of heart, I imagine you could use instant pudding mix, but you are missing out on an amazing consistency and of course when you make the pudding you get to control the flavor.

1 Can Condensed Milk
Approx 3 to 4 Cups Whole Milk, 2 % can be used
2 Cups White Sugar
6 Egg Yolks ( leave egg whites separated in another bowl and its ok to let them warm to room temp, Meringue is better and easier to make with warm egg whites)
2 Tablespoons Cornstarch ( more maybe added if you're wanting a THICK pudding/ Custard like filling.)

Combine All ingredients into pot and Start Stirring. I want to want you, you will stir and stir and stir you may wanna switch hands, listen to heads phones etc. DONT STOP STIRRING. You want you pudding to start thickening, once it does, you want to take you egg yolks, beat with a fork like making scrambled eggs, and add a little of the "hot pudding mixture" to the separate bowl containing the beaten egg yolks. This is Called tempering, you may need to do this a few times to bring the eggs up to temps. If you don't, you will end up with a very nasty and overly sweet egg drop soup mess. Once yolks are tempered add to pudding slowly and keep stirring. once all ingredients have been combined continue stirring until desired thickness occurs, You are evaporating water out of the pudding mixture. Not all stoves are the same, it took my stove about 30 to 45 mins. Once thickness is reached add approximately 2 teaspoons orange extract and 2 teaspoons vanilla extract. You could just use one flavor or a different combination.

Some ideas, (peppermint extract, lemon, lime, rum, banana well you get the idea) If you are making more pudding, you will need more extract if you are making less, then use less extract. This part is done to individual taste and keep in mind warm pudding doesnt taste as strong, so if your flavor is Allllmoooossstttt there. You may want to stop. It will be stronger once chilled.

Once pudding is made, pour into crust in pie plate. A ready made graham cracker crust could be used however once again, not the same flavor, but it is quicker and easier.

Lastly remember those egg whites we set aside now its time to make the Meringue!

Meringue:
You will need egg whites, cream of Tartar and white sugar. Also a Bowl and a Whisk.

First pour egg whites and 1/4 teaspoon cream of tartar into bowl. you may need more if you are making more Meringue. More egg whites mean more cream of tartar.

Start whisking, you will continue to whisk until mixture starts foaming, keep stirring, it will start making a white foam and making "peaks" once you see this you are ready to start adding the sugar. You will add the sugar 1 Tablespoon at a time.

Add Sugar, Stir, Add sugar, Stir, rinse and repeat. You will use about 1 1/2 to 2 cups of sugar. keep adding until your Meringue forms into stiff white peaks. You are now ready to top your Pie.

Add Meringue to the top of Pie, you want to make sure to seal all edges, and then get crazy and make designs or rivulets or peaks. The Meringue will hold its shape. I used a metal chopstick I have and spin mini peaks all over the top of mine.

Next, throw it into the oven. You want the oven preheated to 350 Broil. You are browning the Meringue, THATS IT, dont walk away from the oven. It doesnt take too terribly long, if you are wanting a crunchier Meringue bake at 350 for approx 30 mins, then broil for last 5 or so.

Once Meringue is baked and browned. Let it cool, to room temp, then throw in the fridge. This Usually takes about a min of 6 hrs to "set" the pudding. It is usually best to allow for at least 8 to 12. make it the night before etc.

Any questions lemme know!