Flapper Pie Recipe - Allrecipes.com
Flapper Pie Recipe
  • READY IN 1 hr

Flapper Pie

Read Reviews (3)

"Vanilla custard pie with meringue in a cinnamon-graham cracker crust." —  

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Original recipe makes 1 9-inch deep dish pie Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note:
  • To ensure the meringue is fully cooked, you can make a Swiss meringue before broiling. Whisk the 2 tablespoons sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Heat the mixture in a double boiler over simmering water, whisking constantly. The sugar will melt and act as a protective shield against coagulation of the egg whites. Heat until the temperature of the whites reaches 145 degrees F (63 degrees C). Remove the bowl from the heat, and beat the warm egg whites with an electric mixer until they form stiff, glossy peaks. To learn more about meringues, see our Advice article.
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Reviews More Reviews

Mar 28, 2011

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 :)

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Apr 08, 2012

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 meringue that's no bake - it had more sugar in it than this recipe so that's probably the difference.

— 

3 Ratings

Jul 24, 2012

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 of cream of tartar keeps them from weeping. I do this with lemon meringue pies and it works.

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Nutrition

  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 318 mg
  • 13%

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

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