Flapper Pie

I'm very excited about this recipe! Flapper pie is a wonderful Canadian dessert that originated in the Prairies in the 1920s. They called it Flapper pie because it was popularized in the same era as the Flapper girls - fabulous! 

This pie is absolutely delicious! With a brown sugar and graham cracker crumb crust, filled with a luscious vanilla custard filling and topped with a generous amount of toasted meringue. I need not say more. This pie is worth bringing to the 21st century!



Flapper Pie


1 1/4 cup Graham Crackers Crumb

1/4 cup Brown Sugar

1/3 cup Butter (melted)

2 tbsp Butter (cold)

1 tsp Cinnamon 

5 Egg Yolks

2 cups Full Fat Milk (Coconut Cream works great too)

6 tbsp Cornstarch

1/4 + 1/4 cup White Sugar

5 Egg Whites

1/2 tsp Cream of Tartar


How to:

  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. In a bowl, combine the graham crumbs, brown sugar and cinnamon, and 1/3 cup melted butter. Transfer the crumb mixture in a pie plate and use the back of a spoon to pack the crumbs on the bottom and sides of the plate. 
  3. Bake the crust for 15 minutes. Set aside to cool until ready to use. 
  4. Meanwhile, start making the filling by combining milk, 1/4 cup of white sugar and vanilla extract in a pot. Once the mixture comes to a boil, remove the pot from heat.
  5. In separate large bowl, combine the egg yolks and cornstarch. Whisk until a homogenous paste forms. 
  6. Temper the egg yolk mixture with the milk mixture and then return to the pot. While whisking consistently, cook mixture until big bubbles appear and the mixture has thickened to a custard consistency. Transfer the custard to a room temperature bowl and let it cool until ready to use. 
  7. Fill a pot with water 2 inches deep and simmer in medium high heat. Combine egg whites, cream of tartar and 1/4 cup of white sugar in a metal or glass bowl. Whisk until combined.
  8. Place the bowl on top of the pot with simmering water. The steam should gently heat the egg white mixture. Continue to stir the mixture until it reaches 160 degrees F. Take the bowl off heat and whip into stiff peaks using an electric mixer. Set meringue aside until you're  ready to assemble the pie. 
  9. Assemble the pie by pouring the vanilla custard in the crust. Spread evenly. Generously top the custard with meringue. Design as you like. Use a kitchen torch or your oven broiler to toast the top. 
  10. Let pie cool completely in room temperature and chill for 1 hour before serving.