This rich and custardy Flapper Pie made with a graham cracker crust is mostly known in the Prairies, and a favorite among the members of the Waterloo County Quilters’ Guild in Ontario.
Flapper Pie Ingredients
Crust
- ½ cup (125 mL) butter or margarine
- 1 ¼ cups (300 mL) graham cracker crumbs
- ¼ cup (660 mL) granulated sugar
Filling
- 2 ¼ cups (560 mL) milk
- ½ cup (125 mL) granulated sugar
- ¼ cup (60 mL) cornstarch
- 3 egg yolks
- ⅛ tsp (0.5 mL) vanilla
- ⅛ tsp (0.5 mL) salt
Meringue
- 3 egg whites, room temperature
- ¼ tsp cream of tartar
- 6 Tbsp (90 mL) granulated sugar
- 3 Tbsp (45 mL) dry crumbs (reserved from crust)
Crust
1. In pot, soften spread over medium warmth. Combine graham morsels and sugar, saving 3 tbsp (45 mL) for meringue. Mix graham blend into margarine until very much consolidated. Press into base and against side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) stove for 10 minutes. Let cool.
Filling
1. In overwhelming bottomed pot, heat 2 glasses (500 mL) of the milk over medium warmth; heat to the point of boiling.
2. In bowl, combine sugar and cornstarch. Speed in outstanding milk, egg yolks, vanilla and salt. Blend into warmed milk; cook, mixing, until blend comes back to a bubble and is thickened. Fill arranged pie shell.
Meringue
1. In bowl, beat egg whites with cream of tartar until in a solid foam. Beat in sugar bit by bit, until firm and sugar is broken up.
2. To complete, spread meringue over pie, appropriate to edge of outside layer. Sprinkle held scrap blend over top. Bake in 350°F (180°C) stove until brilliant, around 10 minutes. Expel from broiler; set on rack on counter to cool and set for something like 2 to 3 hours.
[tasty-recipe id=”1750″]
