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Ingredients
| graham cracker crumbs: 2 1/2 cups |
| light brown sugar (packed): 1/2 cup |
| salted butter (melted): 1/2 cup |
| eggs: 3 (yolks) |
| granulated sugar: 1/2 cup |
| cornstarch: 2 1/2 Tbl |
| salt: 1 dash |
| 2% milk: 2 cups |
| eggs: 3 (whites) |
| granulated sugar: 1/4 cup |
Flapper Pie II
Credit: AllRecipes
User rating:
"This pie has been in my family for years, no idea who created it but it's my favorite. The pie cuts and the slices retain shape when thoroughly cooled - if you can resist that long!"
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Prep Time
20 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
Directions
- In a medium bowl, mix graham cracker crumbs, brown sugar and melted butter until well blended. Reserve 1/2 cup of crumb mixture for the top of pie. Press remaining crumb mixture into a 9 inch pie plate. Preheat oven to 425 degrees F (220 degrees C.)
- In the top of a double boiler, mix the egg yolks, 1/2 cup white sugar, the cornstarch and salt. Very slowly and gradually and while stirring constantly, add the milk. Continue to stir until the mixture come to a boil or the mixture becomes thick and smooth. Pour into pie crust.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle reserved crumb mixture over the top.
- Bake in the preheated oven for 5 to 10 minutes, or until meringue is golden brown in spots. Allow to cool.