Flapper Pie
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Crust
- 7 double graham wafers, rolled fine
- 354.88 ml sugar
- 59.14 ml melted margarine
- 2.46 ml cinnamon
-
Filling
- 473.18 ml milk
- 2 egg yolks (save whites for topping)
- 29.58 ml cornstarch
- 59.14 ml sugar
- 4.92 ml vanilla
-
Topping
- 2 egg whites
- 44.37 ml icing sugar
directions
- Mix all crust ingredients together.
- Press into pie plate, reserving 1/4 of crumbs to sprinkle on top.
- Combine filling ingredients in a pot.
- Cook on medium heat until thick.
- Spread on crust while hot.
- Beat egg whites until stiff.
- Beat in icing sugar.
- Spread on top of filling.
- Sprinkle with remaining crumbs.
- Bake at 250 for 20 minutes.
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Reviews
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I have never made flapper pie before but my mom made it often and we all loved it! When I saw this recipe I had to givit a try for old times sake and it did not disappoint! I used only 1/2 c. sugar in the graham crust and instead of icing sugar in the topping used 2 Tablespoons of sugar. Otherwise I followed the recipe to a T and it tasted just as good as mom's!! It was easy to make and uses ingrdients normally found in my kitchen. I will be making this again! Thanks for a great recipe!
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I have made Flapper pie often but never followed a recipe. I decided to try this one for the exact measurements. I did make a batch and a half only because I wanted more filling. I used half 1% milk and half... half and half. (thats what I had on hand) It was very creamy and gone before too long. Great recipe, thanks
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I've been making flapper pies for years. Many of my neighbours & friends never heard of it. The past while, I developed a way to make a pie that improves on my grandmother's recipe without changing that luscious taste I loved as a kid. I have to make the pie in a 10" deep-dish pie pan (4" thick). It's gone in no time. Here are my own secrets: Skip using cinnamon in the crust - it can over power the taste. Also, reduce sugar in the crust to 1/2 or 3/4 cup. This makes the pie less heavy. Just a couple more tips. Instead of using 2 egg yolks in the filling, try 3 or 4. Add 1 Tbsp more starch. Mix the egg yolks and starch together in a seperate bowl, whisk lightly to combine. Cook the remaining ingredients in a double boiler over low heat until nearly boiling. Combine a small amount of the hot milk with the yolk\starch mixture (just to temper the eggs) then whisk back into the double boiler and continue to cook until thickened. TIP: For a creamier filling use full fat milk (homo) or light cream (½ & ½) instead. For a smooth, silky filling - try beating with an electric hand mixer while it is cooking. Finally, meringue is the traditional topping for flapper pie but I find lightly sweetened whipped cream makes this pie that much more incredible.
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Flapper pie is my dad's favorite so I made this for his last birthday. It tasted wonderful and is very easy to make. I did burn the meringue - badly.....trying to bake with a toddler, lol. However I was able to jut peel the burnt part of the meringue and it still worked out. Thanks for the recipe! UPDATE - I've made this many times since the first. Now I use half or even a little less the amount of sugar and it's still really good. Lately I'm liking things that aren't quite as sweet. I also add more corn starch than called for just to make sure it's firm when it's cooled. Anyways - if you want to cut down on the sugar, it still tastes amazing.
Tweaks
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I have never made flapper pie before but my mom made it often and we all loved it! When I saw this recipe I had to givit a try for old times sake and it did not disappoint! I used only 1/2 c. sugar in the graham crust and instead of icing sugar in the topping used 2 Tablespoons of sugar. Otherwise I followed the recipe to a T and it tasted just as good as mom's!! It was easy to make and uses ingrdients normally found in my kitchen. I will be making this again! Thanks for a great recipe!
-
I've been making flapper pies for years. Many of my neighbours & friends never heard of it. The past while, I developed a way to make a pie that improves on my grandmother's recipe without changing that luscious taste I loved as a kid. I have to make the pie in a 10" deep-dish pie pan (4" thick). It's gone in no time. Here are my own secrets: Skip using cinnamon in the crust - it can over power the taste. Also, reduce sugar in the crust to 1/2 or 3/4 cup. This makes the pie less heavy. Just a couple more tips. Instead of using 2 egg yolks in the filling, try 3 or 4. Add 1 Tbsp more starch. Mix the egg yolks and starch together in a seperate bowl, whisk lightly to combine. Cook the remaining ingredients in a double boiler over low heat until nearly boiling. Combine a small amount of the hot milk with the yolk\starch mixture (just to temper the eggs) then whisk back into the double boiler and continue to cook until thickened. TIP: For a creamier filling use full fat milk (homo) or light cream ( & ) instead. For a smooth, silky filling - try beating with an electric hand mixer while it is cooking. Finally, meringue is the traditional topping for flapper pie but I find lightly sweetened whipped cream makes this pie that much more incredible.
RECIPE SUBMITTED BY
karenway
Canada
I live in Canada & am a stay at home mother of 3. I am not much of a cook, learning slowly, thanks to all of your great recipes.I'd like to experiment a bit more but usually end up making kid friendly recipes. Baking is probably my favorite thing to do.