Flapper Pie I

Flapper Pie I

12 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 55 m
Carol
Recipe by  Carol

“This pie is often requested in our family. It is so good.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. Reserve 1/4 cup of the crumb mixture for topping the pie. Press remaining crumbs into a 9-inch pie plate. Bake in preheated oven for 8 minutes.
  3. Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring.
  4. Remove pan from heat. In a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly. Return custard to saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. Remove from heat; stir in 1 tablespoon butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
  7. Bake in preheated oven just until meringue is golden, about 4 to 5 minutes. Allow pie to cool completely before serving.

Share It

Reviews (12)

Rate This Recipe
Lila
37

Lila

The custard filling was a bit soggy the first time i made it, but I added another teaspoon of cornstarch to make it more durable. However, the taste turned out delicious and creamy!

pamjlee
19

pamjlee

This pie was excellent! I added a tad more cornstarch as recommended by other users. Will make again. I am not even a cream pie lover! The almond in the meringue sets this off as special!

lizet1
16

lizet1

My husband doesn't really like these kinds of pies, but he really liked this one. The crust did get a bit soggy, so I'll add another tablespoon of cornstarch next time. Other than that it was a good recipe. Thanks for sharing!

More Reviews

Similar Recipes

Coconut Cream Pie IV
(102)

Coconut Cream Pie IV

Banana Cream Pie V
(69)

Banana Cream Pie V

Mom's Chocolate Meringue Pie
(52)

Mom's Chocolate Meringue Pie

Chocolate Pie I
(53)

Chocolate Pie I

Butterscotch Cream Pie
(11)

Butterscotch Cream Pie

Butterscotch Pie II
(10)

Butterscotch Pie II

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Flapper Pie

>

next recipe:

Coconut Cream Pie IV