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My review
Flapper Pie
2
Linda A
"Vanilla custard pie with meringue in a cinnamon-graham cracker crust."
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Ingredients
1 h servings 490Original recipe yields 6 servings (1 9-inch deep dish pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1519 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
1/21/2019
I think this recipe assumes a pretty advanced baker is doing this and doesn't explain some tips/tricks that would've helped. My filling did not set well and my meringue burnt (other reviewers ap...
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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.
3/16/2019
Slightly less cinnamon, and it was perfect! Let it cool in the fridge overnight and it was magnificent the next day
1/21/2019
I think this recipe assumes a pretty advanced baker is doing this and doesn't explain some tips/tricks that would've helped. My filling did not set well and my meringue burnt (other reviewers ap...
8/4/2018
If I made it again I would add more egg whites to the merangue.
4/1/2018
THIS TURNED OUT AWFUL THE MERINGUE BURNT TO A CHRISP AND THE FILLING DID NOT THICKEN!!!