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Flapper Pie II

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CHATTY CATHY

This pie has been in my family for years; I have no idea who created it, but it's my favorite. The pie cuts and the slices retain shape when thoroughly cooled--if you can resist that long!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well blended. Reserve 1/2 cup of crumb mixture for the top of pie. Press remaining crumb mixture into a 9-inch pie plate.
  3. In the top of a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very slowly and gradually and while stirring constantly, add the milk. Continue to stir until the mixture come to a boil or the mixture becomes thick and smooth. Pour into pie crust.
  4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle reserved crumb mixture over the top.
  5. Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots. Allow to cool completely before serving.
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Reviews

Kris
11
8/15/2007

This was my first attempt at a Custard Pie. My husbands mother used to make it and they called it "graham cracker pie". It turned out pretty good, made the first one as a tester for hubby to try and then made the official one a few days later as a special treat for my brother-in-law. He loved it and said the meringue was better than his Mom made - quite a compliment. I added a tsp. of vanilla and a tsp. of margarine to the second pie and it made the custard so much tastier. Used a store bought graham cracker crust and pre-baked it. Let the custard cool for 15 mins before filling pie crust. Still had some 'seepage', a watery substance that I guess is normal for custard pies - anyone know what it is or what causes it?

DMMITCHELL
6
8/29/2002

I've been looking for this pie for years! A real kid favorite, however, I have cut the crust recipe in half, but that's our own family's taste. This is fabulous thank you!!

patlyd
5
12/11/2007

Flapper Pie was a favorite with my family as a child and my kids love it, too. This recipe is very close to mine but try adding 1/2 tsp. cinnamon to the pie crust, and 1 tsp. of vanilla to the custard.