Recipe by Carol
"This pie is often requested in our family. It is so good."
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1 1/2 cups
graham cracker crumbs
egg yolks, beaten
The custard filling was a bit soggy the first time i made it, but I added another teaspoon of cornstarch to make it more durable. However, the taste turned out delicious and creamy!
Made this per directions to bring to a friends' dinner. We cut into it and barely tasted one piece and had to just bring the rest house. It was like drinking almond, egg sugar soup. Horrible. I tried cooking later at 425 for another 20 minutes, until crust was almost burnt, and it was finally edible and no longer soupy, raw eggs. Regardless, it was way too sweet. No reason to ever need so much sugar. And I love almond extract, but it overpowered the recipe. Might try again but would make huge changes, including actually cooking the pie. I'm just not into drinking raw eggs, I guess.
This pie was excellent! I added a tad more cornstarch as recommended by other users. Will make again. I am not even a cream pie lover! The almond in the meringue sets this off as special!
My husband doesn't really like these kinds of pies, but he really liked this one. The crust did get a bit soggy, so I'll add another tablespoon of cornstarch next time. Other than that it was a good recipe. Thanks for sharing!
Graham wafer pie has always been my husband's favorite and the only thing his mother made that I also make for him (for fifty years now). No matter what you call it, the men all love it.
My Mom made this for me as a child and I now make it. We only use 2 egg whites in the meringue and do not use the almond extract. A very quick, easy, comforting dessert!
my mom always made this pie for my husband...i have tried to make it,
but he says my mom always make's it better!!!! very yummy
Just like the recipe Mom made years ago.
* Percent Daily Values are based on a 2,000 calorie diet.
Flapper Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
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