Flapper Pie – A Simple Recipe with No Special Ingredients
Flapper pie is one of those recipes with ingredients most kitchens have on hand. It has three layers using only, graham wafers, eggs, butter, sugar, vanilla and milk. No fruit or coconut or raisins, and it’s still really good.
Flapper Pie is one of those recipes that is both easy and inexpensive I have no idea who made the first one, but I always imagine this western Canadian recipe, was developed out of necessity by a Mom with a hungry family, surrounded by mountains of snow, who managed to create this little bit of heaven out of what she already in her kitchen.
Here are only some of the vintage cookbooks in my much-loved collection including a recipe for Flapper pie. I am going to share my own version of this popular Canadian recipe.
Preheat oven to 350.
First Layer – Graham Wafer Crust
1 1/2 cups graham wafer crumbs
1/2 cup sugar
1/4 melted butter (not margarine)
1/2 tsp cinnamon
Mix the crumbs, cinnamon and sugar together. Add the melted butter and mix really well until the crumbs are all coated with the butter. Set two tablespoons of the crumbs aside. Press the remainder into the pie pan.
Second Layer – Cooked Vanilla Pie Filling
3 egg yolks (separated keep the whites)
2 cups milk
2 tbsp cornstarch
1/4 cup sugar
1 tsp vanilla
Place everything but the vanilla into the top of a double boiler, whisk everything together well. Cook stirring constantly until thick (consistency like stirred yogurt). Add the vanilla, stir and pour into the pie shell.t
Third Layer – Meringue
In the bowl of your mixer place.
3 egg whites beat until soft peaks form. Then add.
3 tbsp sugar, beat on high another minute. Scoop out onto the pie. The meringue should be thick and stiff as shown.
Sprinkle with the remaining graham crumbs.
Place in oven and bake for about 20 minutes until golden.
Note: Stay nearby when baking meringue. It can go from lightly golden to ruined all too fast.
Let cool on the counter, and then chill for several hours before serving.
If you leave the pie to chill for several hours it will come out in firm slices. If your family doesn’t care if its pretty and solid, you can chill it for a couple of hours and serve it more like a pudding.
Do you love vintage recipes that make you remember previous generations like I do?