A true prairie favorite, flapper pie is made with a graham cracker crust and topped with a custard layer and finally a fluffy meringue topping, and it was especially popular a few decades back. But it’s just as good today! The vanilla custard is thick and rich and you can add flavor to it if you want, perhaps some orange, almond or lemon extract.
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So, what’s with the name, you might be wondering. Pies don’t exactly “flap” do they!
Well, this dessert isn’t well-known all over the country. In fact, unless you’re actually from the Manitoban prairies you’ve probably never heard of it.
The origins of this pie actually go back to the Victorian and Edwardian eras in England and it was also known as custard meringue pie, mock cream pie or chess pie. “Flappers” was the name for modern young women in the 1920s who favored bobbed haircuts and bold makeup, and who drank and smoked in public. Early immigrants into Canada would have introduced the recipe named after the trendy, modern 1920s women of the era.
Why You’ll Love the Recipe:
This delicious pie is so good. Everything from the crisp crust to the rich custard layer and the light, fluffy meringue topping is perfect. This flavorful pie is always wonderful for dessert.
How to Serve It:
A slice of this tasty pie pairs beautifully with any kind of beverage and is always a popular dessert option.
Ingredients:
For the Crust:
- Crushed graham crackers
- White sugar
- Butter
- Salt
- Cinnamon
For the Filling:
- Egg yolks
- White sugar
- Vanilla extract
- Salt
- Whole milk
- Cornstarch
For the Topping:
- Egg whites
- White sugar
- Cream of tartar
How to make Canadian Flapper Pie:
Preheat the oven to 350°F.
Mix together the graham cracker crumbs, sugar, cinnamon, and sugar for the crust.
Put all except 2 or 3 tablespoons of this mixture in a 9-inch pie dish and press it down.
Bake for 10 minutes.
Mix the sugar and cornstarch in a pan over a moderate heat.
Stir in the egg yolks and milk, stirring all the time.
Bring the mixture to a boil.
Take it off the heat once thick (this won’t take long) and mix in the vanilla and salt.
Let this mixture cool down.
Meanwhile, whisk the egg whites with the sugar and cream of tartar to make the meringue topping.
Keep beating with a mixer until you get stiff peaks.
Spoon the custard mixture over the crust and then spoon the meringue mixture on top.
Sprinkle over the reserved graham crackers mixture and bake for 10 minutes.
Flapper pie has a curious name and an interesting history. This meringue-topped custard pie is sweet, fluffy, and delicious. It’s ideal for any occasion and anyone with a sweet tooth will love it.
Canadian Flapper Pie
Ingredients
For the Crust:
- 1½ cups crushed graham crackers
- ½ cup white sugar
- ½ stick melted butter
- ½ teaspoon salt
- ¼ teaspoon cinnamon
For the Filling:
- 3 egg yolks
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2½ cups whole milk
- ¼ cup cornstarch
For the Topping:
- 3 egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F.
- Mix together the graham cracker crumbs, sugar, cinnamon, and sugar for the crust.
- Put all except 2 or 3 tablespoons of this mixture in a 9-inch pie dish and press it down.
- Bake for 10 minutes.
- Mix the sugar and cornstarch in a pan over a moderate heat.
- Stir in the egg yolks and milk, stirring all the time.
- Bring the mixture to a boil.
- Take it off the heat once thick (this won’t take long) and mix in the vanilla and salt.
- Let this mixture cool down.
- Meanwhile, whisk the egg whites with the sugar and cream of tartar to make the meringue topping.
- Keep beating with a mixer until you get stiff peaks.
- Spoon the custard mixture over the crust and then spoon the meringue mixture on top.
- Sprinkle over the reserved graham crackers mixture and bake for 10 minutes.
Can You Make It Ahead?
You can, as long as you keep it refrigerated.
Storage Instructions:
Cover it tightly and refrigerate for up to 3 days.
Variations and Substitutions:
Add your favorite extract to the custard filling to customize the flavor if you don’t want to use vanilla extract.
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