Flapper Pie
This Flapper Pie is the perfect summer dessert. With a tasty vanilla pudding topped with meringue, this Canadian classic is sure to please!
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.