Flapper Pie
Tales of a voracious appetite
Tales of a voracious appetite
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  • ¼ cup sugar ½ tsp cinnamon ⅓ cup butter, melted For the custard filling: 3 cups whole milk 4 egg yolks ¾ cup sugar 3 tbsp cornstarch 1½ tbsp flour Dash salt 2 tbsp butter 1 tsp vanilla For the meringue: 4 egg whites ¼ tsp cream of tartar ½ cup sugar Dash salt 1 T graham crumbs, for sprinkling Directions Prepare the crust: Preheat oven to 375 degrees F. In a small bowl, combine graham crumbs, cinnamon, and melted butter and mix to combine. Press into the bottom and up the sides of a 9" pie pan. Bake in preheated oven for 8-10 minutes, until golden brown. Cool completely before filling. Prepare the custard: Heat milk in a medium saucepan until small bubbles begin to form at the edges. In a small bowl, beat egg yolks. Gradually stir ½ cup of the hot milk into the beaten yolks (go slowly so you don't scramble your eggs!). Whisk yolk mixture back into saucepan. Combine sugar, cornstarch, flour and salt and whisk into milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-6 minutes. Remove from heat and stir in vanilla and butter. Cover and set aside while you make the meringue. Prepare the meringue: In a stand mixer, beat egg whites on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar and salt and continue beating until firm peaks form. Assemble and bake: Preheat oven to 350 degrees F. Pour custard mixture into cooled crust. Spoon meringue overtop, smoothing into an even layer. Sprinkle with 1 T graham crumbs. Bake in preheated oven for 18-20 minutes, until crust is golden brown. Cool to room temperature before slicing. Pie may be stored in refrigerator for up to 24 hours. 3.2.2929



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