Flapper Pie3 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“Vanilla custard pie with meringue in a cinnamon-graham cracker crust.” - by Linda A
Original recipe yields 1 9-inch deep dish pie
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- 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.
- Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
Amount Per Serving (6 total)
- 490 cal
- 22.1 g
- 65.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 :)..." See more"
"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 tha..." See moret's no bake - it had more sugar in it than this recipe so that's probably the difference."
"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 cre..." See moream of tartar keeps them from weeping. I do this with lemon meringue pies and it works."
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