Flapper pie — a prairie Canadian classic with a cinnamon graham crust, creamy vanilla custard and a cloud of toasted meringue. Best enjoyed the day it's made.
- 1 1/2 cups Graham Cracker Crumbs
- 6 tablespoons Melted Butter
- 1/2 tsp Ground Cinnamon
- 2 1/2 cups Milk
- 1/4 cup Cornstarch
- 3 Egg Yolks
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 3 Egg White
- 1/4 cup Sugar
- 1/4 tsp Cream Of Tartar
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Preparation
- Preheat the oven to 350°F.
- Mix the crust ingredients (graham cracker crumbs, melted butter, sugar and cinnamon) in a medium bowl. Set aside about 2 tbsp for later, then press the rest into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10 minutes — it will only brown slightly.
- Combine the custard ingredients (milk, sugar, cornstarch, egg yolks, vanilla and salt) and cook over medium heat, stirring constantly, until it bubbles and thickens to a pudding texture, then set aside to cool while you make the meringue.
- In a stand mixer or with an electric mixer, beat the egg whites, sugar and cream of tartar until they hold stiff, glossy peaks.
- Pour the filling into the crust and top with a thick layer of meringue, making little spikes that will brown. Sprinkle over the reserved crumbs and bake.
- Bake until the meringue browns, around 10 minutes, watching carefully.
- Chill in the fridge and eat within a few hours of baking, as the meringue softens over time.
