| when I was a little girl my mom used to make us a treat dessert evey now and then if she had any graham waifers left (we ate them as fast a she could buy them) - it was called flapper pie - i think it was either a custard or blancmange filling but try as I might I cant make one that tastes like I remember it - she never wroter her recipes down and died before I felt the need to have it again - can you help me at all? - thanks laurie
Laurie, from what I've found in my research, Flapper Pie is a vanilla cream pie with a graham cracker crust. Here are 2 versions. I hope one of them works for you....Kate
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| Flapper Pie 1
1 1/4 c Graham wafer crumbs
1/4 c Sugar , granulated
1/2 ts Cinnamon
1/4 c Butter ;melted
--------- FILLING ---------
1/4 c Sugar , granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks;lightly beaten
1 ts Vanilla
--------- MERINGUE ---------
2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar , granulated
Flapper Pie 2
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter , softened
1/2 cup white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
3 egg whites
1/4 cup white sugar
1/2 teaspoon almond extract
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| Step: 1 | Flapper Pie 1
Combine crumbs, sugar and cinnaomn; blend in butter.
Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate.
Bake in 375F oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk.
Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan.
Cook over low heat, stirring, for 2 minutes or until thickened.
Remove from heat; add vanilla and cool slightly.
Pour into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form.
Spread over filling, sealing to crust.
Top with reserved crumbs.
Bake in 400F oven for 5 minutes or till lightly browned.
Cool to room temperature, about 4 hours.
Flapper Pie 2
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter or margarine. Press into a 9 inch pie plate, reserve 1/4 cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.
Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat; stir in 1 tablespoon butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.
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