Flapper Pie

Flapper Pie

AuthorJulie

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, lightly beaten
1 tsp. vanilla
Meringue:
3 egg whites
2 Tbsp. sugar
1/4 tsp. cream of tartar (optional)
pinch cinnamon

1

Preheat the oven to 375?F. In a small bowl, stir together the graham crumbs, sugar and butter. Remove a couple spoonfuls and set aside. Press the rest into the bottom and up the sides of a pie plate and bake for 8 minutes, or until golden.

2

In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and cook over medium heat until it bubbles and thickens. Remove from the heat and stir a spoonful of the hot milk mixture into the egg yolks; quickly whisk back into the milk mixture and cook for another two minutes, until it thickens. Stir in the vanilla and pour into the crust.

3

To make the meringue, beat the egg whites and cream of tartar until it holds soft peaks; gradually beat in the sugar, beating until it holds stiff, glossy peaks. Spread over the custard, mix the reserved crumbs with a pinch of cinnamon and sprinkle over top. Return to the oven for 6-8 minutes, until meringue is lightly brown. Cool and refrigerate for an hour or two before serving.

Category,

Ingredients

Crust:
 1 1/4 cups graham cracker crumbs
 1/4 cup sugar
 1/4 cup butter, melted
Filling:
 1/3 cup sugar
 1/4 cup cornstarch
 2 1/2 cups milk
 3 egg yolks, lightly beaten
 1 tsp. vanilla
Meringue:
 3 egg whites
 2 Tbsp. sugar
 1/4 tsp. cream of tartar (optional)
 pinch cinnamon

Directions

1

Preheat the oven to 375?F. In a small bowl, stir together the graham crumbs, sugar and butter. Remove a couple spoonfuls and set aside. Press the rest into the bottom and up the sides of a pie plate and bake for 8 minutes, or until golden.

2

In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and cook over medium heat until it bubbles and thickens. Remove from the heat and stir a spoonful of the hot milk mixture into the egg yolks; quickly whisk back into the milk mixture and cook for another two minutes, until it thickens. Stir in the vanilla and pour into the crust.

3

To make the meringue, beat the egg whites and cream of tartar until it holds soft peaks; gradually beat in the sugar, beating until it holds stiff, glossy peaks. Spread over the custard, mix the reserved crumbs with a pinch of cinnamon and sprinkle over top. Return to the oven for 6-8 minutes, until meringue is lightly brown. Cool and refrigerate for an hour or two before serving.

Flapper Pie
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.