Flapper Pie
A classic Canadian prairie pie with a buttery graham cracker crust, silky vanilla custard filling, and a golden toasted meringue topping. Best enjoyed the same day it's made, while the meringue is still light and glossy.
Ingredients
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Melted Butterβ 84.3 g 6 pcs
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Egg Yolksβ 54 g 3 pcs
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Graham Cracker Crumbsβ 15 g π§ 25 ml π₯ 1β tbsp
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Cornstarchβ 15 g π§ 23.1 ml π₯ 1Β½ tbsp
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Egg Whiteβ 90 g 3 pcs
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Cream Of Tartarβ 15 g π§ 16.7 ml π₯ 1β tbsp
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Vanilla Extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Milkβ 15 g π§ 14.6 ml π₯ 1 tbsp
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Ground Cinnamonβ 3 g 1 pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Total nutrition
1188 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 175Β°C. Mix the graham cracker crumbs, 90 ml melted butter, 100 g granulated sugar and 2 g ground cinnamon together in a medium bowl. Set aside about 30 ml of the mixture for garnish, then press the rest into the bottom and up the sides of a 23 cm deep-dish pie plate. Bake the crust for 10 minutes until very lightly browned, then remove from the oven.
- Combine 600 ml milk, 100 g granulated sugar, 60 g cornstarch, 3 egg yolks, 5 ml vanilla extract and 1 g salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens to a pudding-like consistency. Remove from the heat and set aside to cool slightly while you prepare the meringue.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand-held electric mixer, beat 3 egg whites with 50 g granulated sugar and 1 g cream of tartar until the meringue holds stiff, glossy peaks.
- Pour the warm custard filling into the baked crust and spread evenly. Spoon the meringue on top in a thick layer, creating decorative peaks with the back of a spoon. Sprinkle the reserved graham cracker crumbs over the meringue and bake at 175Β°C for about 10 minutes, watching closely, until the peaks are golden brown.
- Allow the pie to cool, then refrigerate until chilled. Serve within a few hours of baking, as the meringue will soften and begin to liquefy if left overnight.
Source:
TheMealDB
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