Flapper Pie
A Canadian dessert with a graham crust, vanilla custard filling, and a fluffy meringue topping. Baked to golden peaks and chilled for a refreshing, slice-ready pie.
Pasos
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Mix crust ingredients (graham cracker crumbs, melted butter, granulated sugar and ground cinnamon) in a medium bowl. Reserve about 2 tablespoons (30 mL) for topping and press the rest into a 9-inch deep-dish pie plate, along the bottom and up the sides.
- 3
Bake crust for 10 minutes, until lightly browned. Set aside to cool.
- 4
In a saucepan, whisk milk, sugar, cornstarch, egg yolks, vanilla extract and salt over medium heat until the mixture bubbles and thickens to pudding-like consistency. Set aside to cool while preparing the meringue.
- 5
Beat egg whites, granulated sugar and cream of tartar with an electric mixer until stiff, glossy peaks form.
- 6
Pour the custard into the crust, top with a thick layer of meringue, forming peaks. Sprinkle the reserved crust crumb over the top.
- 7
Bake until the meringue browns, about 10 minutes.
- 8
Chill in the fridge and serve within a few hours; the meringue will soften as it sits.
