More About Flapper Pie
Time: 20minutes minutesCook Time: 10minutes minutesTotal Time: 30minutes minutes Servings: 6 Calories: 430kcal Author: Karlynn Johnston
Ingredients
1x
2x
3x
Crust
▢1 1/4 cups graham crackers
▢1/4 cup melted butter
▢1/2 cup sugar
▢1 dash cinnamon
Filling
▢2 1/2 cups milk
▢1/2 cup white sugar
▢1/4 cup cornstarch
▢3 egg yolks
▢1 teaspoon vanilla
▢pinch salt
Meringue Topping
▢3 egg whites
▢1/4 cup sugar
▢1/4 teaspoon cream of tartar
Instructions
Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
Beat the meringue ingredients together until they form stiff peaks.
Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
Notes
A traditional prairie pie!
Nutrition
Calories: 430kcal | Carbohydrates: 66g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 265mg | Potassium: 222mg | Sugar: 51g | Vitamin A: 530IU | Calcium: 144mg | Iron: 1mg
Ingredients
1x
2x
3x
Crust
▢1 1/4 cups graham crackers
▢1/4 cup melted butter
▢1/2 cup sugar
▢1 dash cinnamon
Filling
▢2 1/2 cups milk
▢1/2 cup white sugar
▢1/4 cup cornstarch
▢3 egg yolks
▢1 teaspoon vanilla
▢pinch salt
Meringue Topping
▢3 egg whites
▢1/4 cup sugar
▢1/4 teaspoon cream of tartar
Instructions
Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
Beat the meringue ingredients together until they form stiff peaks.
Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
Notes
A traditional prairie pie!
Nutrition
Calories: 430kcal | Carbohydrates: 66g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 265mg | Potassium: 222mg | Sugar: 51g | Vitamin A: 530IU | Calcium: 144mg | Iron: 1mg
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