Canadian Flapper Pie

Canadian Flapper Pie is a nostalgic prairie dessert known for its creamy vanilla custard filling, buttery graham cracker crust, and pillowy meringue topping.

A staple in many Canadian homes, especially in the Prairie Provinces, this vintage pie is simple yet elegant—a true comfort food classic.

Why You’ll Love This Recipe

Old-fashioned charm: It brings a taste of tradition with every bite.

Simple ingredients: Made with pantry staples—no fancy ingredients required.

Light yet satisfying: Creamy, sweet, and airy all at once.

Perfect for gatherings: A show-stopping dessert with minimal fuss.

Customizable: You can swap the meringue with whipped cream if preferred.

Key Ingredients Overview

Graham cracker crumbs – Forms the sweet, crunchy base.

Egg yolks & cornstarch – Create a rich, silky vanilla custard.

Whole milk – Adds creaminess to the filling.

Egg whites & sugar – Whipped into a soft, golden meringue.

Vanilla extract – Gives the custard its classic flavor.

Canadian Flapper Pie

Ingredients:

For the Crust:

1½ cups crushed graham crackers

½ cup white sugar

½ stick melted butter

½ teaspoon salt

¼ teaspoon cinnamon

For the Filling:

3 egg yolks

½ cup white sugar

1 teaspoon vanilla extract

¼ teaspoon salt

2½ cups whole milk

¼ cup cornstarch

For the Topping:

3 egg whites

¼ cup white sugar

¼ teaspoon cream of tartar

Instructions:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed graham crackers, sugar, cinnamon, salt, and melted butter to make the crust.

Set aside 2 to 3 tablespoons of the mixture for topping later.

Press the remaining crust mixture firmly into the bottom and sides of a 9-inch pie dish.

Bake the crust for 10 minutes, then remove and let it cool slightly.

To make the filling, whisk together sugar and cornstarch in a medium saucepan.

Add the egg yolks and milk, stirring constantly over medium heat.

Continue stirring until the mixture thickens and reaches a gentle boil.

Once thick, remove from heat and stir in vanilla extract and salt. Set aside to cool.

For the meringue topping, beat egg whites with cream of tartar using a hand mixer or stand mixer.

Gradually add sugar and continue beating until stiff peaks form.

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Pour the cooled custard filling into the baked crust.

Spread the meringue evenly over the custard, making sure it touches the edges of the crust.

Sprinkle the reserved graham cracker mixture over the top.

Bake for another 10 minutes, or until the meringue is lightly golden.

Let cool before slicing and serving.

Notes:

Crust Consistency: Ensure the graham cracker crumbs are finely crushed to create a smooth, even crust. If the crust seems too crumbly after baking, you can press it down more firmly before baking.

Butter for Crust: Melt the butter completely before mixing it with the graham cracker crumbs to ensure even distribution and a well-bound crust.

Filling Thickness: The custard filling should be thickened enough to hold its shape. If it doesn’t thicken quickly, continue to cook and stir until it reaches the desired consistency.

Cooling Time: Allow the custard filling to cool slightly before spreading it over the crust to prevent the meringue from melting into it.

Meringue Tips: Ensure the mixing bowl and beaters are completely clean and free of any grease or residue to achieve stiff peaks in the meringue. Room temperature egg whites usually whip better.

Cream of Tartar: Cream of tartar helps stabilize the meringue. If you don’t have it, a small amount of lemon juice or vinegar can be used as a substitute.

Meringue Application: Spread the meringue over the custard filling carefully, sealing the edges to prevent it from shrinking away from the filling during baking.

Baking Time: Keep an eye on the pie during the final baking stage. The meringue should turn golden brown, but be careful not to over-bake, which can cause it to weep.

Serving: Let the pie cool completely before serving to allow the filling to set properly. It can be served at room temperature or chilled, depending on preference.

Storage: Store leftover pie in the refrigerator. Cover it loosely to avoid the meringue from becoming too sticky or soft. It’s best enjoyed within a few days.

Nutrition Information:

Frequently Asked Questions:

What is Canadian Flapper Pie?

Canadian Flapper Pie is a classic Canadian dessert known for its three layers: a graham cracker crust, a creamy custard filling, and a fluffy meringue topping.

It’s a nostalgic and comforting dessert popular in Canada, especially in prairie provinces.

Can I use store-bought graham cracker crust instead of making it from scratch?

Yes, you can use a store-bought graham cracker crust to save time.

However, making the crust from scratch using crushed graham crackers, sugar, butter, salt, and cinnamon adds a homemade touch to the pie.

How do I prevent the custard filling from forming lumps?

To prevent lumps in the custard filling, ensure you constantly stir the mixture of sugar, cornstarch, egg yolks, and milk over moderate heat.

Stirring continuously helps the mixture thicken evenly without forming lumps.

What’s the purpose of the cream of tartar in the meringue topping?

Cream of tartar stabilizes the egg whites in the meringue, helping them achieve and maintain stiff peaks.

It’s a common ingredient in meringue recipes to ensure a fluffy and stable texture.

Can I make Canadian Flapper Pie in advance?

Yes, you can make Canadian Flapper Pie in advance and store it in the refrigerator.

However, keep in mind that the meringue topping may lose some of its fluffiness over time. It’s best to serve the pie within a day or two for the best texture.

What does “Flapper Pie” mean, and why is it called that?

The origin of the name “Flapper Pie” is a bit unclear, but it’s believed to have originated in Canada in the early 20th century.

Some say it was popular during the “Roaring Twenties” when young women known as “flappers” were a trend.

The reason for the name remains a historical culinary mystery.

Can I use a different type of crust instead of graham crackers?

While graham cracker crust is traditional for Canadian Flapper Pie, you can experiment with other crusts like pastry crust or even cookie crusts, such as chocolate or vanilla wafers, for a different flavor.

What’s the secret to achieving a perfect meringue topping?

The key to a perfect meringue topping is ensuring that your egg whites are at room temperature, using clean and dry utensils and bowls, and gradually adding the sugar and cream of tartar while whipping the egg whites.

Be patient and whip until stiff peaks form.

How do I know when the custard filling is thick enough to be removed from the heat?

The custard filling is ready when it has thickened noticeably, usually within a few minutes after it comes to a boil.

You’ll notice it has a pudding-like consistency.

Be sure to stir constantly to prevent burning or lumps.