Flapper Pie II Recipe - Allrecipes.com
  • READY IN hrs

Flapper Pie II

Recipe by  

"This pie has been in my family for years; I have no idea who created it, but it's my favorite. The pie cuts and the slices retain shape when thoroughly cooled--if you can resist that long!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    40 mins
  • COOK

    5 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well blended. Reserve 1/2 cup of crumb mixture for the top of pie. Press remaining crumb mixture into a 9-inch pie plate.
  3. In the top of a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very slowly and gradually and while stirring constantly, add the milk. Continue to stir until the mixture come to a boil or the mixture becomes thick and smooth. Pour into pie crust.
  4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle reserved crumb mixture over the top.
  5. Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots. Allow to cool completely before serving.
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Reviews More Reviews

Aug 15, 2007

This was my first attempt at a Custard Pie. My husbands mother used to make it and they called it "graham cracker pie". It turned out pretty good, made the first one as a tester for hubby to try and then made the official one a few days later as a special treat for my brother-in-law. He loved it and said the meringue was better than his Mom made - quite a compliment. I added a tsp. of vanilla and a tsp. of margarine to the second pie and it made the custard so much tastier. Used a store bought graham cracker crust and pre-baked it. Let the custard cool for 15 mins before filling pie crust. Still had some 'seepage', a watery substance that I guess is normal for custard pies - anyone know what it is or what causes it?

 
Aug 29, 2002

I've been looking for this pie for years! A real kid favorite, however, I have cut the crust recipe in half, but that's our own family's taste. This is fabulous thank you!!

 

5 Ratings

Dec 11, 2007

Flapper Pie was a favorite with my family as a child and my kids love it, too. This recipe is very close to mine but try adding 1/2 tsp. cinnamon to the pie crust, and 1 tsp. of vanilla to the custard.

 
Apr 06, 2009

This recipe is okay, I liked it, but Flapper Pie I, (on this site)is 100 times better! I think it may be the difference in the crusts

 
Apr 15, 2010

Holy cow, this was delicious! I used this recipe over the other flapper pie recipe on this site because it uses exactly 3 whites and 3 yolks, instead of only 2 yolks. Immediately after baking, the custard part tasted a bit eggy and I regretted the extra yolk, but by the next day it had set better and was wonderful. I used a store-bought pie-crust because another reviewer complained about the crust listed here.

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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