Canadian Prairies

Flapper pie

Name: Flapper pie
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: Digestive biscuits (graham crackers), graham crackers or digestives, crushed; 80 g melted for crust 15 g for custard butter; 2 tbsp for crust 1/2 cup custard, 1/2 cup meringue sugar; 2 1/2 cups milk; 1/3 cup cornflour (cornstarch); 3 yolks egg yolk; 3 whites egg white; 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); a pinch salt

Graham crumb crust, vanilla custard, tall meringue. The Prairies' queen of pies, made from pantry basics.

75 minTime

7 gProtein each

mildSpice

Queen of the Prairies2 chapters · 1 min read

Make it your way

Grandma's wayGraham crumb crust, vanilla custard and meringue.

The original

412kcalsame

7 gproteinsame

1 gfibresame

75minutessame

Prairie flapper pie.

Per serving, worked out from the ingredient table.

Ingredients

Digestive biscuits (graham crackers)graham crackers or digestives, crushed

Butter80 g melted for crust, 15 g for custard

Sugar2 tbsp for crust, 1/2 cup custard, 1/2 cup meringue

Milk2½ cups

Cornflour (cornstarch)⅓ cup

Egg yolk3 yolks

Egg white3 whites

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Method

5 steps

1Mix crumbs with melted butter and 2 tbsp sugar, reserve 2 tbsp and press the rest into a 23 cm dish. Bake 8 minutes at 180°C.
2Whisk 1/2 cup sugar, cornflour, salt, yolks and milk and cook, whisking, until thick and bubbling. Add butter and vanilla.
3Pour hot custard into the crust.
4Whip whites to soft peaks, add the remaining sugar gradually and whip to stiff glossy peaks. Spread over the custard to the edges and sprinkle with reserved crumbs.
5Bake at 180°C for 12 to 15 minutes until golden. Chill 3 hours.

Serve it like this

Serve chilled slices on small plates, meringue peaks intact, with tea or coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Canadian Prairies

Flapper pie

Graham crumb crust, vanilla custard, tall meringue. The Prairies' queen of pies, made from pantry basics.

75 minTime

7 gProtein each

mildSpice

Queen of the Prairies2 chapters · 1 min read

Make it your way

Grandma's wayGraham crumb crust, vanilla custard and meringue.

The original

412kcalsame

7 gproteinsame

1 gfibresame

75minutessame

Prairie flapper pie.

Per serving, worked out from the ingredient table.

Ingredients

Digestive biscuits (graham crackers)graham crackers or digestives, crushed

Butter80 g melted for crust, 15 g for custard

Sugar2 tbsp for crust, 1/2 cup custard, 1/2 cup meringue

Milk2½ cups

Cornflour (cornstarch)⅓ cup

Egg yolk3 yolks

Egg white3 whites

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Method

5 steps

1Mix crumbs with melted butter and 2 tbsp sugar, reserve 2 tbsp and press the rest into a 23 cm dish. Bake 8 minutes at 180°C.
2Whisk 1/2 cup sugar, cornflour, salt, yolks and milk and cook, whisking, until thick and bubbling. Add butter and vanilla.
3Pour hot custard into the crust.
4Whip whites to soft peaks, add the remaining sugar gradually and whip to stiff glossy peaks. Spread over the custard to the edges and sprinkle with reserved crumbs.
5Bake at 180°C for 12 to 15 minutes until golden. Chill 3 hours.

Serve it like this

Serve chilled slices on small plates, meringue peaks intact, with tea or coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Flapper pie

Make it your way

Ingredients

Method

Flapper pie

Make it your way

Ingredients

Method

Make it a meal