Flapper Pie - Flashback Friday


Flapper Pie is simply a cooked vanilla custard in a graham crust and topped with meringue. It's best eaten fresh the day it's made. I find that using a good quality pure vanilla makes a big difference in the taste of this pie.
 Yields one deep dish pie.
Crust:
  • 1/3 cup melted butter
  • 1 1/2 cups graham cracker crumbs
  • 1/8 cup white sugar
  1. Melt butter and stir in crumbs and sugar. Press mixture into a pie plate and bake in 350ºF oven for 8-10 minutes. 
Filling:
  • 4 cups milk
  • 4 eggs yolks (save whites for meringue)
  • 1/2 cup white sugar
  • 4 heaping tablespoons corn starch
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 tablespoon butter
  1. Put all ingredients except vanilla into a large microwaveable bowel and beat well. Microwave on high for 3 minutes. Give mixture a good whisk and microwave several more minutes until mixture is bubbly ban begins to thicken and there is no chalky taste from the cornstarch. 
  2. Add vanilla and butter and stir until combined. 
  3. Pour into pie crust.
Meringue:
  • 4 egg whites
  • 1/2 tsp cream of tarter
  • 4 tablespoons sugar
  1. Beat egg whites together with cream of tarter until soft peaks from.
  2. Add sugar and beat until whites are stiff.
  3. Pile on top of hot filling and spread right to the edges.
  4. Bake in 400ºF over for 6-8 minutes until golden. 
  5. Remove to cooling rack. Serve warm or cooled. Best served on the same day so that the filling remains creamy. 


5 comments:

  1. This looks so good! What an impressive dessert!

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  2. I haven't made a Flapper Pie for years. Thank you for sharing this recipe. :)

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  3. I need a piece of that right now. It looks SO good. We call it Graham Wafer Pie and it's a favourite with my family.

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  4. I always make extra shell and use some to sprinkle on top of meringue.

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  5. Which brand vanilla pudding would be a good brand?

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