Canadian Flapper Pie

As a Canadian Classic, this pie is well loved and known all over. This is the best dessert for any celebration or gathering. The center is a creamy custard and is topped with a light and airy meringue.

This pie dates back to the Pop Culture of the 20th Century. With the graham cracker crust and creamy custard, finished off with a light and fluffy topping, this pie was extremely popular for a long time.

It is time to bring this pie back and spread it far across the globe. It is a simple pie to make and will satisfy a sweet tooth.

This dessert is perfect for any occasion or just because.

Frequently Asked Questions:

            What flavor is the custard?

The custard filling of the pie is a Vanilla flavor. I would want to believe that other flavoring could be added such as lemon, orange or even almond.

            How do I store this pie?

The pie should be covered tightly and kept in the refrigerator when not being served. You could also wrap it tightly in plastic wrap.

            How long will the pie stay fresh for?

When kept in a tightly covered container the pie will last for up to 3 days in the refrigerator.

What do you need to make Canadian Flapper Pie

            Crust:

            ½ cup Sugar

            1 ½ cup Graham Crackers, crushed

            ¼ tsp Cinnamon

            ¼ tsp Salt

            ½ stick butter, unsalted and melted

            Filling:

            ½ cup Sugar

            ¼ cup Cornstarch

            3 egg yolks

            ¼ tsp Salt

            1 tsp Vanilla extract

            2 ½ cups Milk, whole milk is best

            Topping:

            3 egg whites

            ¼ tsp Cream of Tartar

            ¼ cup Sugar

How to make Canadian Flapper Pie

FIRST STEP:

Preheat the oven to 350*

In a bowl combine the Graham Crackers, cinnamon, sugar and butter

Mix well and place 2 to 3 tbsp of the mix to the side for later

Press the remaining Graham Cracker mix into the bottom of a 9 inch pie plate

Bake for 10 minutes

FIRST STEP:

In a pan over medium heat, combine the Sugar and cornstarch, then stir in the egg yolks and the milk, stirring constantly. Slowly bring to a boil, the mix will thicken quickly

Remove from the heat and stir in the salt and vanilla

Let the pie mix cool

In another bowl combine the egg whites, cream of tartar and the sugar

Beat with an electric hand mixer until stiff peaks form

THIRD STEP:

Pour the custard into the cooled pie shell

a)

b)

c)

Top with the meringue and place in the oven for 10 minutes

a)

b)

OPTIONAL:

you can top the meringue with the graham crackers that you set to the side

Remove from the oven and let cool before slicing and serving

Enjoy!

YUM!