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My review
Flapper Pie
Linda A
"Vanilla custard pie with meringue in a cinnamon-graham cracker crust."
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Ingredients
1 h servings 490 calsOriginal recipe yields 6 servings (1 9-inch deep dish pie)
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Directions
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Prep
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- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
- Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
- Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
Nutrition Facts
Per Serving: 490 calories; 22.1 g fat; 65.6 g carbohydrates; 8.8 g protein; 153 mg cholesterol; 318 mg sodium. Full nutrition
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
3/27/2011
THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :)
Most helpful critical review
4/1/2018
THIS TURNED OUT AWFUL THE MERINGUE BURNT TO A CHRISP AND THE FILLING DID NOT THICKEN!!!
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3/27/2011
THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :)
7/24/2012
So long since I have had this pie or even heard of it. This is a great recipe and, like another reviewer mentioned, prefer it with a regular pie crust. When whipping egg white adding a pinch ...
4/8/2012
Delicious and beautiful! I think I would make this with a regular pie crust next time because it was a bit sweeter than I'd like, but overall it turned out lovely. I did use a different mering...
7/10/2016
Great recipe, thankyou. I'm Aussie but I make this for my Ukranian-Canadian stepfather - he loves it. Its his birthday today and he likes this as a birthday cake lol so I'm checking out recipes ...
11/2/2015
The custard was awesome but never, never put a merangue under a broiler.....it will cook too quickly and burn the tips then come out all shriveled when it cools.
4/1/2018
THIS TURNED OUT AWFUL THE MERINGUE BURNT TO A CHRISP AND THE FILLING DID NOT THICKEN!!!
6/18/2017
this is my husband's favourite pie, and he loves it. The only change I made was that I did not put cinnamon in the custard. The cinnamon in the crust gives enough flavor. This is a great recipe
4/30/2017
Just came out of the oven and waiting for it to cool. The custard is lovely, but I would reduce the amount of butter in the crust. It was too much and would reduce it by half. Will try again w...