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Flapper Pie

Linda A

"Vanilla custard pie with meringue in a cinnamon-graham cracker crust."
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1 h servings 490 cals
Original recipe yields 6 servings (1 9-inch deep dish pie)


  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
  3. Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
  4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  5. Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
  6. Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.

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Read all reviews 11
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THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :)

So long since I have had this pie or even heard of it. This is a great recipe and, like another reviewer mentioned, prefer it with a regular pie crust. When whipping egg white adding a pinch ...

Delicious and beautiful! I think I would make this with a regular pie crust next time because it was a bit sweeter than I'd like, but overall it turned out lovely. I did use a different mering...

Great recipe, thankyou. I'm Aussie but I make this for my Ukranian-Canadian stepfather - he loves it. Its his birthday today and he likes this as a birthday cake lol so I'm checking out recipes ...

The custard was awesome but never, never put a merangue under a will cook too quickly and burn the tips then come out all shriveled when it cools.

this is my husband's favourite pie, and he loves it. The only change I made was that I did not put cinnamon in the custard. The cinnamon in the crust gives enough flavor. This is a great recipe

Just came out of the oven and waiting for it to cool. The custard is lovely, but I would reduce the amount of butter in the crust. It was too much and would reduce it by half. Will try again w...

Was my first attempt at this pie.... it was OK but waaaay too much sugar in the custard . If we make it again will reduce sugar to 1/4 cup

This was an awesome recipe. I will make it again. Thanks, dm