Flapper Pie
Without being presumptuous, I think of myself as a gourmet… a food connoisseur if you prefer. Since my childhood 👧, I’ve always been curious to try new dishes, ingredients, and seasonings. With age, this culinary eagerness kept intensifying. I want to taste and experience as much as I can before kicking the bucket!
Although my repertoire is quite vast, there are still thousands of dishes and recipes that I never tasted or tried. I think it would take 2… perhaps 3 lifetimes to experience them all. When it comes to Canadian foods 🍁, there aren’t many I haven’t tried and still, I’m discovering many others.
Growing up in Québec, there was a lot of recipes that I’ve never heard of from the west side of the country. One day, David suggested I try making a Flapper Pie! A what? – I asked! At first, I thought he said “flipper” pie. There was no way I was going to cook one of my favorite mammals 🐬…
Also known as the “forgotten Prairie pie”, this dessert consists of a lovely vanilla pudding sitting in a graham cracker crust and then topped with a delicious meringue. It’s garnished with some reserved graham cracker crust mixture. It’s simple and yet tasty 😋!
To me, this Flapper Pie is the ideal summer dessert! There’s no need to bake the crust, it takes 5 minutes ⏳ at the most to make the custard and after the pie is assembled, it’s baked for 10 minutes in the oven or until the meringue turns golden brown.
I’m not sure how the other recipes are but there’s a little trick for the meringue to sit nicely over the pudding and it’s by sprinkling some cornstarch over the custard. It helps to absorb some moisture and make the meringue stick to the filling. I do the same when I make my Lemon Meringue Pie.
The crust-filling-topping combination is perfect and easy to make 👩🍳👨🍳. The only thing that can go wrong is the meringue. Make sure it’s not raining outside or humid. To bring the odds in your favor, add cream of tartar to your whites before adding sugar…
After the pie is baked and cooled at room temperature for one hour, transfer to the fridge, uncovered, for 3 hours ⏰ before serving. It’s best eaten the day it’s made but if there are leftovers, cover loosely with foil for up to one day.
To highlight Canada Day next week, this Flapper Pie fits the bill! It’s light, easy to make and so scrumptious… a great summer recipe to enjoy! With very little cooking involved, this classic Canadian prairie 🍁 recipe is certainly one to make soon…
Bon Appétit! 🍽
Check out these other scrumptious pie recipes… 😀
– Coconut Cream Pie
– Bumbleberry Pie
– Key Lime Pie
– Tarte au Sucre – Sugar Pie
– Apple Cheese Pie
– Chocolate Bourbon Pecan Pie
– Pumpkin Pie
and for even more Canadian recipes 🍁, click on this link… Recipe Category • International
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Flapper Pie
Hover to scale
Ingredients
CRUST
- 1 graham cracker recipe (keep 1 tbsp. mixture on the side) see Recipe
FILLING
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch, plus more to sprinkle on top of pudding
- 3 large free-range egg yolks
- 2 tsp. pure vanilla extract
- 1/8 tsp. ground Himalayan pink salt
MERINGUE
- 3 large free-range egg whites
- 1/4 tsp. cream of tartar (especially if it's humid outside)
- 7 tbsp. powdered sugar tips & tricks
Directions
- Preheat oven to 350ºF.
- In a mixing bowl, combine all the crust ingredients; reserve 1 tbsp. of the mixture for later.
- Press the remaining in the bottom and up the sides of a 10-inch pie plate. Transfer to the fridge.
- In a medium saucepan over medium heat, add the filling ingredients and whisk well.
- Bring the mixture to a boil and stirring constantly, cook until the mixture thickens, about 3 to 4 minutes.
- Remove from the heat and allow to cool for 3 to 5 minutes.
- Meantime, make the meringue. (see the recipe)
- To assemble…Pour the filling into the prepared crust and level it out with a spatula. Sprinkle cornstarch on top of the pudding to absorb any humidity.
- Spread the meringue over the filling, sealing it to the edges of the crust with a spatula and make peaks. Sprinkle the remaining 1 tbsp. graham crust on top.
- Transfer to the preheated oven and bake for 10 minutes or until the meringue is golden brown.
- Remove from the heat and place the pie on a wire rack; let it cool for 1 hour at room temperature.
- Transfer to the fridge, uncovered, for 3 hours. If you leave the pie in the fridge longer than 5 hours, cover it with foil.
Don't forget to rate and comment on this recipe!
so yummy, thanks
This is a true Canadian recipe… a perfect summer recipe! Enjoy your day Bee 🌞