Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This pie has been in my family for years; I have no idea who created it, but it's my favorite. The pie cuts and the slices retain shape when thoroughly cooled--if you can resist that long!

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Recipe Summary test

prep:
40 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well blended. Reserve 1/2 cup of crumb mixture for the top of pie. Press remaining crumb mixture into a 9-inch pie plate.

  • In the top of a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very slowly and gradually and while stirring constantly, add the milk. Continue to stir until the mixture come to a boil or the mixture becomes thick and smooth. Pour into pie crust.

  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle reserved crumb mixture over the top.

  • Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots. Allow to cool completely before serving.

Nutrition Facts

403 calories; protein 6.3g; carbohydrates 57.9g; fat 17g; cholesterol 112.2mg; sodium 293.4mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
08/15/2007
This was my first attempt at a Custard Pie. My husbands mother used to make it and they called it "graham cracker pie". It turned out pretty good made the first one as a tester for hubby to try and then made the official one a few days later as a special treat for my brother-in-law. He loved it and said the meringue was better than his Mom made - quite a compliment. I added a tsp. of vanilla and a tsp. of margarine to the second pie and it made the custard so much tastier. Used a store bought graham cracker crust and pre-baked it. Let the custard cool for 15 mins before filling pie crust. Still had some 'seepage' a watery substance that I guess is normal for custard pies - anyone know what it is or what causes it? Read More
(11)

Most helpful critical review

Rating: 3 stars
04/06/2009
This recipe is okay I liked it but Flapper Pie I (on this site)is 100 times better! I think it may be the difference in the crusts Read More
(3)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/15/2007
This was my first attempt at a Custard Pie. My husbands mother used to make it and they called it "graham cracker pie". It turned out pretty good made the first one as a tester for hubby to try and then made the official one a few days later as a special treat for my brother-in-law. He loved it and said the meringue was better than his Mom made - quite a compliment. I added a tsp. of vanilla and a tsp. of margarine to the second pie and it made the custard so much tastier. Used a store bought graham cracker crust and pre-baked it. Let the custard cool for 15 mins before filling pie crust. Still had some 'seepage' a watery substance that I guess is normal for custard pies - anyone know what it is or what causes it? Read More
(11)
Rating: 4 stars
08/29/2002
I've been looking for this pie for years! A real kid favorite however I have cut the crust recipe in half but that's our own family's taste. This is fabulous thank you!! Read More
(6)
Rating: 4 stars
12/11/2007
Flapper Pie was a favorite with my family as a child and my kids love it too. This recipe is very close to mine but try adding 1/2 tsp. cinnamon to the pie crust and 1 tsp. of vanilla to the custard. Read More
(5)
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Rating: 3 stars
04/06/2009
This recipe is okay I liked it but Flapper Pie I (on this site)is 100 times better! I think it may be the difference in the crusts Read More
(3)
Rating: 5 stars
04/15/2010
Holy cow this was delicious! I used this recipe over the other flapper pie recipe on this site because it uses exactly 3 whites and 3 yolks instead of only 2 yolks. Immediately after baking the custard part tasted a bit eggy and I regretted the extra yolk but by the next day it had set better and was wonderful. I used a store-bought pie-crust because another reviewer complained about the crust listed here. Read More
(2)