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Flapper Pie | Culinary Cool

Flapper Pie

Flapper Pie is a prairie classic! A graham cracker crust is filled with vanilla custard, and topped with an airy meringue.
Course Dessert
Cuisine Canadian
Keyword Retro Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 9-inch pie


Graham Cracker Crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1/2 cup sugar

Meringue Topping:

  • 3 egg whites
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Custard Filling:

  • 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.