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.
½ cup (125 mL) butter or margarine
1 ¼ cups (300 mL) graham cracker crumbs
¼ cup (660 mL) granulated sugarFilling
2 ¼ cups (560 mL) milk
½ cup (125 mL) granulated sugar
¼ cup (60 mL) cornstarch
3 egg yolks
⅛ tsp (0.5 mL) vanilla
⅛ tsp (0.5 mL) saltMeringue
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)
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.Filling
1. In heavy-bottomed saucepan, heat 2 cups (500 mL) of the milk over medium heat; bring to a boil.
2. 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.Meringue
1. In bowl, beat egg whites with cream of tartar until in a stiff froth. Beat in sugar gradually, until stiff and sugar is dissolved.
2. 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.