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Recipe Detail Page
Flapper Pie
Autumn 2017
While recipes for a pie with a graham wafer crust, custard filling and meringue topping were well known in the early 20th century, it was Prairie home bakers who embraced the pie, giving it the name Flapper Pie. It goes by other names too: wafer pie and graham wafer cream pie. It’s like mother’s milk—pure smooth comfort with a dash of nostalgia. This pie is also the basis of banana cream pie (slice bananas over the crust before spooning in the custard), and coconut cream pie with coconut in the filling and garnishing the meringue. Flapper pie is a delicious and easy pie, but it is meant to be made and enjoyed no more than 4 hours from cooling rack to picking up the pastry fork. Any longer it will not be in its full glory, and the crust may become difficult to cut.
Makes 6 to 8 servings
1¼ cups (310 mL) graham cracker crumbs (see TIP)
¼ cup (60 mL) granulated sugar
½ tsp (2 mL) cinnamon
¼ cup (60 mL) butter, melted
FILLING
¼ cup (60 mL) cornstarch
¼ cup (60 mL) granulated sugar
Pinch salt
2½ cups (625 mL) whole milk
3 large egg yolks
2 tsp (10 mL) vanilla
MERINGUE
3 large egg whites
¼ tsp (1 mL) cream of tartar
3 tbsp (45 mL) granulated sugar
1. Arrange oven rack to centre of oven. Preheat oven to 375°F (190°C).
2. Combine crumbs, sugar and cinnamon. Drizzle butter over, tossing well to blend. Set aside 2 tbsp (30 mL) for garnishing meringue.
3. Press remaining crumbs evenly over the bottom and almost to the rim of 9-inch (23-cm) glass pie plate. Once crumbs are in place, again press crumbs firmly to make a smooth dense crust with an even top edge (this step is important in ensuring pie will cut neatly). Bake until slightly darkened, about 8 to 10 minutes. Let cool slightly.
4. For the filling, meanwhile, in medium saucepan, whisk together cornstarch, sugar and salt. Whisk in milk. Bring to a gentle boil over medium heat, whisking often but not vigorously. Simmer until thick and smooth, about 2 minutes, whisking gently as needed. In a small bowl, whisk egg yolks with ½ cup (125 mL) of the hot custard. Whisk back into saucepan. Over low heat, cook, stirring for 2 minutes. Stir in vanilla. Let cool slightly; pour into crust, smoothing top.
5. For the meringue, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually adding sugar, beat until whites are bright white and stiff peaks form. Spoon or pipe over filling, letting meringue touch crust, and making swirls and peaks. Sprinkle with reserved crumbs.
6. Bake until meringue is lightly golden, about 5 minutes. Let cool on rack until room temperature, about 3 hours. Refrigerate for 1 hour before serving.
Makes 6 to 8 servings
