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Flapper Pie

Flapper Pie

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Linda A

Linda A

Vanilla custard pie with meringue in a cinnamon-graham cracker crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  5. 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.
  6. Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gsbby
17

gsbby

3/28/2011

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 :)

MagicallyDelicious
5

MagicallyDelicious

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 meringue that's no bake - it had more sugar in it than this recipe so that's probably the difference.

EILISH40
2

EILISH40

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 of cream of tartar keeps them from weeping. I do this with lemon meringue pies and it works.

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