Flapper pie — a prairie Canadian classic with a cinnamon graham crust, creamy vanilla custard and a cloud of toasted meringue. Best enjoyed the day it's made.
Flapper pie is a nostalgic prairie-Canadian classic — a graham-cracker crust filled with silky vanilla custard and topped with billowy toasted meringue. It's a humble, old-fashioned dessert that tastes of grandma's kitchen, with three lovely contrasting layers in every forkful. Best eaten the day it's made, while the meringue is still cloud-soft.
Prep 25 min
Cook 20 min
Total 45 min
Medium
- 1 1/2 cups Graham Cracker Crumbs
- 6 tablespoons Melted Butter
- 1/2 tsp Ground Cinnamon
- 2 1/2 cups Milk
- 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
Video
Preparation
- Preheat the oven to 350°F.
- Mix the crust ingredients (graham cracker crumbs, melted butter, sugar and cinnamon) in a medium bowl. Set aside about 2 tbsp for later, then press the rest into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10 minutes — it will only brown slightly.
- Combine the custard ingredients (milk, sugar, cornstarch, egg yolks, vanilla and salt) and cook over medium heat, stirring constantly, until it bubbles and thickens to a pudding texture, then set aside to cool while you make the meringue.
- In a stand mixer or with an electric mixer, beat the egg whites, sugar and cream of tartar until they hold stiff, glossy peaks.
- Pour the filling into the crust and top with a thick layer of meringue, making little spikes that will brown. Sprinkle over the reserved crumbs and bake.
- Bake until the meringue browns, around 10 minutes, watching carefully.
- Chill in the fridge and eat within a few hours of baking, as the meringue softens over time.
Tips from the ZestyPlate Kitchen
- Press the crumb crust firmly up the sides so it holds together when sliced; save a little to sprinkle on top.
- Stir the custard constantly as it thickens to keep it lump-free and prevent it catching on the base.
- Spread the meringue right to the edges of the filling so it seals and doesn't shrink back in the oven.
- Watch the meringue closely while browning — it goes from golden to scorched in moments.
Frequently Asked Questions
Underbeaten meringue or storing it too long causes weeping. Beat to stiff, glossy peaks and eat the pie within a few hours of baking.
It's best fresh, as the meringue softens over time. You can make the crust and custard ahead, then assemble and meringue just before serving.
It stabilises the egg whites, helping the meringue hold its volume and form firm, glossy peaks that brown nicely.
Graham cracker is traditional, but digestive biscuits make a great substitute. A pastry shell works too, though it changes the character.
