Flapper Pie
Flapper Pie is a classic Canadian prairie dessert that combines a buttery graham cracker crust, silky vanilla custard, and a light, fluffy meringue topping for an irresistible treat. Perfect as a nostalgic centerpiece for any gathering, this pie is as simple to make as it is delicious, requiring just 20 minutes of prep time before baking. The custard filling is rich and creamy, made with whole milk, egg yolks, and a hint of vanilla, while the meringue is whipped to perfection with stiff peaks and baked to a golden crown. A great make-ahead dessert, Flapper Pie is best served chilled, allowing the flavors to meld and the layers to set. Whether you're revisiting a childhood favorite or discovering it for the first time, this retro dessert is a showstopper that’s easy to love.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 1.5 tablespoons unsalted butter, melted
- 2.5 cups whole milk
- 0.5 cups granulated sugar (for custard)
- 5 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoons vanilla extract
- 3 large egg whites
- 6 tablespoons granulated sugar (for meringue)
- 0.25 teaspoons cream of tartar
Instructions
Preheat oven to 350°F (175°C).
To make the crust, combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter in a medium bowl. Mix until the texture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes, then set aside to cool while you prepare the custard.
For the custard, heat the milk in a medium saucepan over medium heat until warm but not boiling. Stir constantly to prevent scorching.
In a separate bowl, whisk together 0.5 cups sugar and cornstarch. Slowly add this mixture to the warmed milk while whisking constantly to avoid lumps.
Continue cooking and stirring over medium heat until the mixture thickens, about 5–7 minutes.
Remove the saucepan from heat. In a small bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the hot custard to the yolks to temper them, then whisk the mixture back into the saucepan.
Return the saucepan to low heat, cooking for another 2 minutes while stirring constantly. Remove from heat and stir in the vanilla extract.
Pour the custard into the prepared graham cracker crust and smooth the top with a spatula.
For the meringue, beat the egg whites with cream of tartar using a hand mixer or stand mixer until soft peaks form. Gradually add 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Spread the meringue over the custard, ensuring it touches the crust to seal the pie completely.
Bake the pie in the preheated oven for 10–15 minutes, or until the meringue is golden brown.
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 288.4 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 924 mg | 71% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
