Preheat the oven to 350. Add cookies to your food processor along with salt and sugar and process until fine. Quickly microwave butter and peanut butter in a small dish and stir. Add to the cookie crumbs and mix again until a crumbly dough forms. Press the crumble mix into the pie dish and up the sides and bake for 8 minutes. Let cool.

Add raspberries and jam to a small pot and bring to a boil on medium heat. Let bubble away for about 10 minutes. Pour on top of the cooled cookie crumbs and chill.

Half the vanilla bean and scrape out the seeds. Add vanilla, sugar, and cornstarch to a medium-sized pot.  Stirring, add milk and cream and whisk well. Heat until the mixture starts to thicken and bubble up. Take off the heat. Add egg yolks to a small bowl and add 8 tbsp of the hot custard to the egg yolks while whisking vigorously. Return egg mix to the custard and gently reheat for about 2 minutes, stirring all the time. Pour vanilla custard on top of the raspberry layer. I let the custard run over the back of a spoon when I do that to not damage the raspberry layer.

For the meringue topping, add raspberries and 1 heaping tbsp sugar to a pot and let come to a boil. Press the raspberries with a fork as the mixture bubbles away. Once your raspberries have turned into mush, pass through a strainer, catching the juice in a measuring cup. We need 75ml or 1/3 cup. Add the 1/3 cup of juice to a pot along with 1 3/4 cups sugar.  Let this mixture come to a boil, stirring once in a while until it reaches 118 C or 240F.  Once the syrup has reached 100 C /  112 F, begin whisking the egg whites with 1 tbsp sugar and the cream of tartar until soft peaks form. Turn the speed to the highest setting and pour the hot syrup into the eggs in a slow thin stream. Beat for another 3 to 4 minutes until you have a stiff and shiny meringue.

Decorate the Flapper Pie with the meringue topping and serve.