Canadian·non-vegetarian·medium

Flapper Pie

Name: Flapper Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 1/2 cups Graham Cracker Crumbs; 6 tablespoons Melted Butter; 1/2 cup Sugar; 1/2 tsp Ground Cinnamon; 2 1/2 cups Milk; 1/2 cup Sugar; 1/4 cup Cornstarch; 3 Egg Yolks; 1 tsp Vanilla Extract; 1/4 tsp Salt; 3 Egg White; 1/4 cup Sugar; 1/4 tsp Cream Of Tartar

Flapper Pie is a nostalgic Canadian classic, featuring a buttery graham cracker crust, a rich vanilla custard filling, and a cloud-like meringue topping that’s lightly toasted to golden perfection. The contrast of textures—crisp crust, velvety custard, and airy meringue—makes each bite satisfyingly balanced, while the warm notes of cinnamon in the crust add subtle depth. Worth making for its creamy, comforting layers and the way it evokes a sense of tradition, this pie is a showstopper that’s as delightful to eat as it is to share.

50 min(prep 20 + cook 30)

4 servings

250 kcal

4.7

Ingredients

Graham Cracker Crumbs1 1/2 cups
Melted Butter6 tablespoons
Sugar1/2 cup
Ground Cinnamon1/2 tsp
Milk2 1/2 cups
Sugar1/2 cup
Cornstarch1/4 cup
Egg Yolks3
Vanilla Extract1 tsp
Salt1/4 tsp
Egg White3
Sugar1/4 cup
Cream Of Tartar1/4 tsp

Nutrition

250 kcalper serving

Protein5g8%

Carbs30g48%

Fat12g19%

Fiber1g2%

Sugar15g24%

Directions

1
Preheat the oven to 350˚F.
2
Mix all the crust ingredients (graham cracker crumbs, melted butter, granulated sugar and ground cinnamon) in a medium bowl. Set aside about 2 Tbsp (30 mL) for later and press the mixture into a 9-inch deep-dish pie plate in the bottom and up the sides. Bake crust for 10 minutes, it will only brown slightly.
3
Combine the vanilla custard filling ingredients (milk, granulated sugar, cornstarch, egg yolks, vanilla extract and salt together) and cook on medium heat, stirring constantly, until it bubbles and thickens to the texture of pudding. Set aside to cool while you make the meringue topping.
4
In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer beat the meringue ingredients (egg whites, granulated sugar, cream of tartar) together until it holds stiff and glossy peaks.
5
To assemble the pie, pour the filling into the crust and top with a thick layer of the meringue, making little spikes that will brown on top. Sprinkle the reserved crumb over the top and place it into the preheated oven.
6
Bake until the meringue browns, around 10 minutes, making sure to watch it carefully.
7
Chill in the fridge and eat within a few hours of baking. This pie is best eaten the same day as the meringue will soften and liquify.

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