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Marilyn’s Flapper Pie

This rich custardy pie made with a graham cracker crust is well known in the Prairies—and a favourite among the members of the Waterloo County Quilters’ Guild in Ontario.

Courtesy of Marilyn Farquhar, Heidelberg, Ont.

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ingredients

Crust

½
cup (125 mL) butter or margarine
1 ¼
cups (300 mL) graham cracker crumbs
¼
cup (660 mL) granulated sugar

Filling

2 ¼
cups (560 mL) milk
½
cup (125 mL) granulated sugar
¼
cup (60 mL) cornstarch
3
egg yolks
tsp (0.5 mL) vanilla
tsp (0.5 mL) salt

Meringue

3
egg whites, room temperature
¼
tsp cream of tartar
6
tbsp (90 mL) granulated sugar
3
tbsp (45 mL) dry crumbs (reserved from crust)
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directions

Step 1

In saucepan, melt butter over medium heat. Mix together graham crumbs and sugar, reserving 3 tbsp (45 mL) for meringue. Stir graham mixture into butter until well combined. Press into bottom and against side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven for 10 minutes. Let cool.

Step 2

In heavy-bottomed saucepan, heat 2 cups (500 mL) of the milk over medium heat; bring to a boil.

Step 3

In bowl, mix together sugar and cornstarch. Whisk in remaining milk, egg yolks, vanilla and salt. Stir into heated milk; cook, stirring, until mixture returns to a boil and is thickened. Pour into prepared pie shell.

Step 4

In bowl, beat egg whites with cream of tartar until in a stiff froth. Beat in sugar gradually, until stiff and sugar is dissolved.

Step 5

To finish, spread meringue over pie, right to edge of crust. Sprinkle reserved crumb mixture over top. Bake in 350°F (180°C) oven until golden, about 10 minutes. Remove from oven; set on rack on counter to cool and set for at least 2 to 3 hours.

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