Flapper Pie
Flapper Pie from Canada. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Flapper Pie is listed as dessert from Canada. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Graham Cracker Crumbs355 ml
- Melted Butter89 ml
- Sugar118 ml
- Ground Cinnamon2½ ml
- Milk591 ml
- Sugar118 ml
- Corn59 ml
- Egg Yolks3
- Vanilla4.9 ml
- Salt1.2 ml
- Egg White3
- Sugar59 ml
- Cream1.2 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Preheat the oven to 350˚F. Mix all the crust ingredients (graham cracker crumbs, melted butter, granulated sugar and ground cinnamon) in a medium bowl.
Step 2
Set aside about 2 Tbsp (30 mL) for later and press the mixture into a 9-inch deep-dish pie plate in the bottom and up the sides. Bake crust for 10 minutes, it will only brown slightly.
10 minStep 3
Combine the vanilla custard filling ingredients (milk, granulated sugar, cornstarch, egg yolks, vanilla extract and salt together) and cook on medium heat, stirring constantly, until it bubbles and thickens to the texture of pudding. Set aside to cool while you make the meringue topping.
Step 4
In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer beat the meringue ingredients (egg whites, granulated sugar, cream of tartar) together until it holds stiff and glossy peaks. To assemble the pie, pour the filling into the crust and top with a thick layer of the meringue, making little spikes that will brown on top.
Step 5
Sprinkle the reserved crumb over the top and place it into the preheated oven. Bake until the meringue browns, around 10 minutes, making sure to watch it carefully.
10 minStep 6
Chill in the fridge and eat within a few hours of baking. This pie is best eaten the same day as the meringue will soften and liquify.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Flapper Pie take?
40 min all in — 20 min prep, 20 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
½ cup of Sugar.
How much sugar?
½ cup of Sugar.
How much sugar?
¼ cup of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.