This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Flapper Pie

By: Linda A

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

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9-inch deep dish pie

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup butter, melted
1 tablespoon ground cinnamon
Filling:
3 cups milk
1/2 cup white sugar
1/4 cup cornstarch
3 egg yolks
1 teaspoon vanilla extract
Meringue:
3 egg whites
2 tablespoons white sugar

Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.

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.