Flapper Pie is no new recipe to the blog. I blogged about it two years ago when I took part in the Canadian Food Experience Project. But it was time for some updating and it definitely needed to be re-photographed. With Thanksgiving just around the corner, followed shortly by Christmas, I figured now was as good a time as any to revisit this prairie classic pie.
Flapper Pie is a regional classic, and if you and your family haven’t lived in Saskatchewan, or any neighbouring prairie province for a few generations, you may have never heard of this delicious dessert. Flapper is a pie with a graham cracker crust, filled with a creamy vanilla custard, and topped with a sweet and airy meringue. Many people sprinkle extra graham crackers on the meringue, but I tend to skip this step because I much prefer to see the golden wisps and spikes of the meringue.
To be honest, I had never heard of Flapper Pie until about ten years ago, when I was introduced to it by my friend’s mother. She has been making this pie for many years (she might kill me if I dare say how many), and it has become a holiday tradition. This pie used to be a tradition for many families on the prairies, but the recipe seems to have been lost to newer generations. I think it’s high time for a Flapper Pie revival.
And the best way to revive a recipe, is to make it and share it! I fully support you if you decide to make two pies and keep one for yourself. And obviously eat it by yourself. You’ve done a good deed if you share one whole pie, so why not treat yo self!
Flapper Pie is best served the day it’s made – preferably within a few hours of baking. But honestly, you shouldn’t have a problem with that. We never do. Flapper Pie is always the first go to.
Graham Cracker Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup sugar
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- 2 1/2 cups milk
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 tsp vanilla
- pinch salt
- Preheat the oven to 325 degrees.
- In a medium sized bowl, mix all of the crust ingredients together. Press into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator.
- In a stainless steel bowl, beat the egg whites, sugar, and cream of tartar until stiff peaks form. Set aside.
- In a medium saucepan, whisk together milk, sugar, and cornstarch until combined. Whisk in the egg yolks, vanilla, and salt. Turn the burner to medium and, while whisking constantly, bring to a boil. You want the custard filling to be nice and thick.
- Pour the hot custard mixture into the chilled crust.
- Immediately dollop the meringue topping on the hot custard filling. Gently work the meringue across the top of the custard, creating wisps and spikes as you go. * Flapper Pie has been known to get slimy once it has sat out for a bit. To help combat this issue, I add the meringue to the custard while it’s still piping hot. This will help cook the underside of the meringue and prevent the separating and sliminess later on.
- Bake in the oven for 10-15 minutes, or until the meringue has browned.
- Cool in the fridge and eat the same day.