Traditional Canadian Flapper Pie Recipe
This recipe is a traditional and easy-to-make Canadian pie with a graham cracker crust. It’s a perfect choice for new bakers and a much-loved family classic.
Servings 8
Ingredients
First Layer - Graham Cracker Crust
- 1 ½ cups graham wafer crumbs (or crushed graham crackers)
- ½ cup granulated white sugar
- ¼ cup melted butter (not margarine)
- ½ tsp cinnamon
Second Layer - Cooked Vanilla Filling
- 3 egg yolks Separated, keep the egg whites
- 2 cups milk
- 2 tbsp cornstarch
- ¼ cup granulated white sugar
- 1 tsp vanilla extract
Top Layer - Meringue
- 3 large egg whites
- 3 tbsp granulated white sugar
Instructions
Step 1: Make the Graham Wafer Crust
- Preheat the oven to 350°F. In a medium bowl, combine the graham wafer crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir with a fork until all the crumbs are evenly moistened. Reserve a small amount of crumbs for the topping. Press the crumb mixture into a pie plate, covering the bottom and sides.
Step 2: Cook the Vanilla Custard Filling
- Place the egg yolks, milk, cornstarch, and sugar into the top of a double boiler and whisk until well blended. If you do not have a double boiler, place a heatproof bowl over a saucepan with an inch or two of simmering water. Cook, stirring constantly, until thick, with a consistency similar to stirred yogurt. Remove from heat, stir in the vanilla, and pour the hot custard into the prepared crust.
Step 3: Make the Fluffy Meringue Topping
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Beat until soft peaks form. Add the sugar and beat on high until stiff peaks form.
Step 4: Assemble the Pie
- Spoon the meringue over the hot custard filling in large dollops. Gently smooth and swirl the meringue with the back of a spoon until the filling is completely covered. Sprinkle the reserved graham crumbs over the top.
Step 5: Bake and Cool
- Bake for about 20 minutes, or until the meringue is lightly golden. Watch closely, as meringue can brown quickly. Remove from the oven and let cool on the counter, then chill in the refrigerator for several hours before serving.
