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Flapper Pie Dainties

Prep Time
25 min
Cook Time
20 min
Yields
9 servings

If you grew up in the prairies, then your grandmother likely made flapper pie. It’s a treat that’s sweet, creamy and a little crunchy. We’ve given it a little update by turning the old fashioned delight into squares, but don’t worry – the recipe is still easy as pie.

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ingredients

Graham Crust

1 ½
cups graham cracker crumbs
½
cup granulated sugar
½
cup unsalted butter, melted
1
tsp ground cinnamon

Custard

2 ½
cups whole milk
½
cup granulated sugar
¼
cup cornstarch
3
egg yolks from 3 large eggs, whites saved for meringue topping below
1
vanilla bean, seeds scraped, pod reserved for another use

Meringue

3
egg whites, from yolks above
¼
cup cream of tartar
½
cup granulated sugar
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directions

Step 1

Preheat oven to 350ºF. Line an 8×8-inch or 9×9-inch square baking dish with parchment, leaving overhang.

Step 2

In a large bowl, mix to combine graham cracker crumbs, sugar, butter and cinnamon in a bowl. Firmly press graham mixture into prepared baking dish in an even layer. Bake for 10 minutes, until fragrant. Set aside to cool, about 1 hour.

Step 3

In a large saucepan, whisk or stir to combine all custard ingredients.

Step 4

Heat mixture over medium-high, stirring continuously while mixture comes to a boil. Once boiling, immediately reduce heat to low and continue to cook while whisking or stirring constantly until thickened and cornstarch is cooked, about 2 minutes. Set aside to cool slightly, about 30 minutes.

Step 5

In a large bowl using a hand mixer or stand mixer, beat egg whites until foamy. Beat in cream of tartar. Gradually add in sugar while beating and continue to beat until stiff peaks form, about 5 minutes.

Step 6

Arrange an oven rack for broiling. Set oven to broil.

Step 7

Spread custard over graham crust, and then spoon meringue over custard. Dip the back of a spoon in meringue topping to create peaks and valleys. Broil until meringue has browned, about 1 minute (watch carefully to avoid burning).

Step 8

Remove from oven and chill in refrigerator to set, about 30 minutes. Remove from pan to slice squares, or slice squares in the pan and serve. Store covered in refrigerator.

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