Flapper Pie

Name: Flapper Pie
Cuisine: Canadian
Ingredients: 1 1/2 cups Graham Cracker Crumbs; 6 tablespoons Melted Butter; 1/2 cup Sugar; 1/2 tsp Ground Cinnamon; 2 1/2 cups Milk; 1/2 cup Sugar; 1/4 cup Cornstarch; 3 Egg Yolks; 1 tsp Vanilla Extract; 1/4 tsp Salt; 3 Egg White; 1/4 cup Sugar; 1/4 tsp Cream Of Tartar

Dessert Canadian

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This Flapper Pie recipe is built around graham cracker crumbs, and it comes together in about under an hour from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Flapper Pie — Dessert recipe, Canadian cuisine — Flapper Pie · Canadian

Level Medium

Ingredients

1 ½ cup Graham Cracker Crumbs
6 tbsp Melted Butter
½ cup Sugar
½ tsp Ground Cinnamon
2 ½ cup Milk
½ cup Sugar
¼ cup Cornstarch
3 Egg Yolks
1 tsp Vanilla Extract
¼ tsp Salt
3 Egg White
¼ cup Sugar
¼ tsp Cream Of Tartar

Method

Preheat the oven to 350˚F.
Mix all the crust ingredients (graham cracker crumbs, melted butter, granulated sugar and ground cinnamon) in a medium bowl. Set aside about 2 Tbsp (30 mL) for later and press the mixture into a 9-inch deep-dish pie plate in the bottom and up the sides. Bake crust for 10 minutes, it will only brown slightly.
Combine the vanilla custard filling ingredients (milk, granulated sugar, cornstarch, egg yolks, vanilla extract and salt together) and cook on medium heat, stirring constantly, until it bubbles and thickens to the texture of pudding. Set aside to cool while you make the meringue topping.
In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer beat the meringue ingredients (egg whites, granulated sugar, cream of tartar) together until it holds stiff and glossy peaks.
To assemble the pie, pour the filling into the crust and top with a thick layer of the meringue, making little spikes that will brown on top. Sprinkle the reserved crumb over the top and place it into the preheated oven.
Bake until the meringue browns, around 10 minutes, making sure to watch it carefully.
Chill in the fridge and eat within a few hours of baking. This pie is best eaten the same day as the meringue will soften and liquify.

Tips for the best Flapper Pie

Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Preheat the oven fully before anything goes in — a cold start changes the texture.

Variations

Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Fusion twist: keep the method but swap the spices for your own favourites — the Canadian base takes well to it.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Flapper Pie recipe medium to make?

It is rated medium: 13 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.

Can I make Flapper Pie ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for graham cracker crumbs?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source