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My review
Flapper Pie I
Carol
"This pie is often requested in our family. It is so good."
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Ingredients
2 h 55 m servings 307Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. Reserve 1/4 cup of the crumb mixture for topping the pie. Press remaining crumbs into a 9-inch pie plate. Bake in preheated oven for 8 minutes.
- Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring.
- Remove pan from heat. In a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly. Return custard to saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. Remove from heat; stir in 1 tablespoon butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
- Bake in preheated oven just until meringue is golden, about 4 to 5 minutes. Allow pie to cool completely before serving.
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Reviews
Read all reviews 1319 Ratings
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Most helpful positive review
9/15/2008
The custard filling was a bit soggy the first time i made it, but I added another teaspoon of cornstarch to make it more durable. However, the taste turned out delicious and creamy!
Most helpful critical review
2/16/2014
It was like drinking almond, egg sugar soup. I tried cooking later at 425 for another 20 minutes, until crust was almost burnt, and it was finally edible and no longer soupy, raw eggs. Regardle...
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9/15/2008
The custard filling was a bit soggy the first time i made it, but I added another teaspoon of cornstarch to make it more durable. However, the taste turned out delicious and creamy!
9/22/2009
This pie was excellent! I added a tad more cornstarch as recommended by other users. Will make again. I am not even a cream pie lover! The almond in the meringue sets this off as special!
1/27/2009
My husband doesn't really like these kinds of pies, but he really liked this one. The crust did get a bit soggy, so I'll add another tablespoon of cornstarch next time. Other than that it was a ...
11/6/2010
Graham wafer pie has always been my husband's favorite and the only thing his mother made that I also make for him (for fifty years now). No matter what you call it, the men all love it.
10/9/2011
My Mom made this for me as a child and I now make it. We only use 2 egg whites in the meringue and do not use the almond extract. A very quick, easy, comforting dessert!
6/1/2001
my mom always made this pie for my husband...i have tried to make it, but he says my mom always make's it better!!!! very yummy
8/18/2008
Simply delicious custard pie! Reminds me of an old fashioned style pie my great grandmother made, didn't change a thing, came out perfect, had NO leftovers!
1/3/2013
Excellent Recipe! I added an extra tsp of cornstarch as another person had suggested and it turned out great... tasted just like the flapper pie I remember eating years ago! I wanted to make i...