Flapper Pie

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Ingredients For Flapper Pie:
Crust:
1 1/4 cups graham crackers
1/4 cup melted butter
1/2 cup sugar
dash of cinnamon

Filling:
2 1/2 cups of milk
1/2 cup of white sugar
1/4 cup of cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Meringue Topping:
3 egg whites
1/4 cup of sugar
1/4 tsp of cream of tartar

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. Bake at 350 degrees for 8 minutes. Remove from oven.

Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.

Beat the egg whites until medium peaks form; add cream of tartar and then add the 1/4 cup of sugar gradually and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs. Return to 350 degree oven for 10 minutes to cook meringue — but watch as it can get too brown very quickly. Another recipe says to put it under the broiler for a few minutes. That can be dangerous as it can go too quickly. 

NOTE: This is possibly my very favourite dessert, and it has a great deal of nostalgia associated with it. After Janice was born Grandma (your Great Grandma) would occasionally bring me one of these pies because she knew it was my favourite. It is probably the ultimate comfort dessert. Mom made it too, but it seemed to be more of a Grandma pie. 

Another note: I looked at two different recipes for this, and one suggested just combining all the custard ingredients and stirring constantly rather than going through the two mixing steps. I did it the way this recipe suggests. Also, apparently this is a traditional prairie recipe — from what I read, people from elsewhere would never have heard of it. 

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