Canadian
Flapper Pie
A prairie Canadian classic with a buttery graham crumb crust, soft vanilla custard, and a browned meringue cap. This small version is made the traditional way, with the custard cooked on the stovetop and the meringue baked until golden.
Watch it madeMaricel's Recipes · 4:24
Ingredients
- Graham cracker crumbs1/2 cup
- Unsalted butter, melted2 tbsp
- Granulated sugar, for crust1 tbsp
- Ground cinnamon1/4 tsp
- Whole milk1 cup
- Granulated sugar, for custard3 tbsp
- Cornstarch1 1/2 tbsp
- Fine salt1 pinch
- Large egg yolks2
- Vanilla extract1/2 tsp
- Large egg whites2
- Cream of tartar1 pinch
- Granulated sugar, for meringue2 tbsp
Method
- Heat the oven to 350°F and set out a 5-inch pie plate or two small ovenproof ramekins.
- Mix the graham cracker crumbs, melted butter, crust sugar, and cinnamon until evenly damp.
- Press most of the crumb mixture firmly into the bottom and up the sides of the pie plate, reserving 1 tablespoon for sprinkling.
- Bake the crust for 8 minutes, then set it aside while keeping the oven on.
- In a small saucepan, whisk together the milk, custard sugar, cornstarch, and salt until smooth.
- Cook over medium heat, whisking constantly, until the mixture steams and thickens enough to coat the whisk.
- Whisk the egg yolks in a small bowl, then slowly whisk in a few spoonfuls of the hot milk mixture to temper them.
- Pour the tempered yolks back into the saucepan and cook, whisking constantly, for 1 to 2 minutes until the custard is thick and glossy.
- Remove the custard from the heat and whisk in the vanilla.
- Pour the hot custard into the baked graham crust and smooth the top.
- Beat the egg whites with the cream of tartar until foamy, then gradually beat in the meringue sugar until stiff, glossy peaks form.
- Spread the meringue over the hot custard, sealing it all the way to the crust edge.
- Sprinkle the reserved graham crumbs over the meringue.
- Bake for 8 to 10 minutes, until the meringue is lightly browned.
- Cool to room temperature, then chill for at least 2 hours before slicing and serving.
Common questions
Can I substitute something for the graham cracker crumbs in Flapper Pie crust?
Yes. Digestive biscuits, plain vanilla wafers, or crushed shortbread work well. Keep the butter amount the same and add a little extra sugar only if the replacement is very plain. The crust should hold together when pressed.
How long does Flapper Pie take from start to finish?
Plan for about 45 to 60 minutes total, plus cooling time. The crust bakes in 8 minutes, the custard thickens in a few minutes, and the meringue needs baking or browning time if you add that step.
What are the most common mistakes when making the custard?
The biggest mistakes are not whisking constantly, overheating the milk mixture, or adding the yolks too quickly. Those can cause lumps or scrambled eggs. Temper the yolks gradually and cook just until thick and glossy.
How should I store Flapper Pie, and can it be made ahead?
Store it covered in the fridge for up to 2 days for best texture. Make it ahead if needed, but add the meringue close to serving time so it stays fluffy and doesn’t weep or collapse.
How should I serve Flapper Pie for the best texture and flavor?
Serve it chilled or lightly cool, with the reserved crumb mixture sprinkled on top if desired. Clean slices are easier after firm chilling. A small pie is rich, so thin slices or ramekin portions work best.