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 the oven to 350°F.

Mix together the graham cracker crumbs, sugar, cinnamon, and sugar for the crust.

Put all except 2 or 3 tablespoons of this mixture in a 9-inch pie dish and press it down.

Bake for 10 minutes.

Mix the sugar and cornstarch in a pan over a moderate heat.

Stir in the egg yolks and milk, stirring all the time.

Bring the mixture to a boil.

Take it off the heat once thick (this won’t take long) and mix in the vanilla and salt.

Let this mixture cool down.

Meanwhile, whisk the egg whites with the sugar and cream of tartar to make the meringue topping.

Keep beating with a mixer until you get stiff peaks.

Spoon the custard mixture over the crust and then spoon the meringue mixture on top.

Sprinkle over the reserved graham crackers mixture and bake for 10 minutes.

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.

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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.