Flapper Pie

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A Canadian Prairie cream pie with a buttery graham cracker crust, a stovetop vanilla custard and a tall browned meringue. This version bakes the meringue until set and keeps the custard softly sliceable. Makes 8 slices in about 3 hr.

Prep 30 min

Cook 30 min

Cooling 2 hr

Total 3 hr

Yield 8 slices

Ingredients

Adjust yield

slices

Crust

2 cups (190 g)graham cracker crumbs
⅓ cup (85 g)unsalted butter, melted
2 tbsp (25 g)granulated sugar
1 pinchground cinnamon

Custard filling

2 cups (500 ml)whole milk
½ cup (100 g)granulated sugar
¼ cup (35 g)cornstarch
4 (72 g)egg yolks
1 ½ tsp (8 ml)pure vanilla extract
1 pinchfine salt

Meringue

4 (132 g)egg whites, room temperature
⅓ cup (65 g)granulated sugar
1 pinchcream of tartar

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Instructions

Heat the oven to 350 F (175 C). Mix the graham crumbs, sugar, cinnamon and melted butter until like wet sand, then press firmly into a 9-inch (23 cm) pie plate. Bake 8 minutes and cool.
Whisk the 100 g sugar, cornstarch and salt in a saucepan. Whisk in the egg yolks, then the milk until smooth.
Cook over medium heat, whisking constantly, until the custard thickens and bubbles, then keep whisking for 1 minute. It should reach at least 170 F (77 C) and coat a spoon thickly.
Off the heat, stir in the vanilla. Pour the hot custard into the crust and smooth the top. Keep it hot while you make the meringue.
Beat the egg whites and cream of tartar to soft peaks, then add the 65 g sugar a spoonful at a time and beat to stiff, glossy peaks.
Pile the meringue onto the hot custard, sealing it to the crust edge all the way around so it does not shrink. Swirl into tall peaks.
Bake 10 to 12 minutes, until the peaks are golden brown. Cool at room temperature for 1 hour, then chill at least 1 hour before slicing.

Tips

Spread meringue onto hot filling; the heat cooks the underside of the whites and prevents weeping.
Dip the knife in hot water between slices for a clean cut through the meringue.
Eat the same day or next day; the meringue turns watery after that.
Cook the custard until it bubbles and reaches at least 160 F (71 C) because it contains egg yolks, and bake the meringue until set and browned. Refrigerate leftovers.

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Recipe FAQ

How long does it take to make flapper pie?

Plan on 30 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 8 slices.

How should I store flapper pie?

Refrigerate, loosely covered, and eat within 1 day for the best meringue.

Can I make flapper pie ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp pure vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Canadian Prairie pie named in the 1920s and popular in the Depression years of the 1930s, made from inexpensive pantry staples. Serve it with hot coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

366 Calories / serving

15.6g Fat

49.7g Carbs

7.0g Protein

34.5g Sugar

Whole recipe (8 servings): ~2928 cal · 125g fat · 398g carbs · 56g protein · 276g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.