Flapper Pie I Recipe - Allrecipes.com
Flapper Pie I Recipe
  • READY IN ABOUT 3 hrs

Flapper Pie I

Recipe by  

"This pie is often requested in our family. It is so good."

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Ingredients Edit and Save

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

    30 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. Reserve 1/4 cup of the crumb mixture for topping the pie. Press remaining crumbs into a 9-inch pie plate. Bake in preheated oven for 8 minutes.
  3. Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring.
  4. Remove pan from heat. In a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly. Return custard to saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. Remove from heat; stir in 1 tablespoon butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
  7. Bake in preheated oven just until meringue is golden, about 4 to 5 minutes. Allow pie to cool completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2008

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!

 
Most Helpful Critical Review
Apr 23, 2014

It was like drinking almond, egg sugar soup. 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.

 
Sep 25, 2009

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!

 
Jan 28, 2009

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!

 
Nov 08, 2010

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.

 
Oct 09, 2011

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!

 
Aug 29, 2002

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

 
Oct 19, 2008

Just like the recipe Mom made years ago. Excellent.

 

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Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 353 mg
  • 14%

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

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