Flapper Pie- The Lost Prairie Pie
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
430 kcal
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Course
Dessert
Flapper Pie- The Lost Prairie Pie
Description
This Flapper Pie begins with a crust pressed from crushed graham crackers combined with melted butter, sugar, and a hint of cinnamon, which forms a sweet, crumbly base. The filling is a creamy custard cooked on the stovetop by combining milk, sugar, cornstarch, egg yolks, vanilla, and salt, and heated until it thickens to a pudding-like consistency.
Once the filling cools slightly, it is poured into the prepared crust. A meringue is whipped from egg whites, sugar, and cream of tartar until stiff peaks form, then spread over the custard with decorative peaks. The pie is baked just long enough to brown the meringue top, creating a contrast of soft custard beneath and a crisp, lightly caramelized topping.
Chilling the pie before serving helps the layers set. Because meringue can become slimy over time, the pie is best consumed the same day it is made.
Ingredients
Crust
- 1 1/4 cups graham crackers
- 1/4 cup butter melted
- 1/2 cup sugar
- 1 dash cinnamon
Filling
- 2 1/2 cups milk
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 3 egg yolk
- 1 teaspoon vanilla
- pinch salt
Meringue Topping
- 3 egg white
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- 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. Refrigerate.
- Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
- Beat the meringue ingredients together until they form stiff peaks.
- Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
- Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
- Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
Notes
- The pie is best eaten the same day it is made to enjoy the meringue topping at its freshest.
- Use care when browning the meringue as ovens vary; watch closely to prevent burning.
- This traditional prairie dessert combines a crunchy graham cracker crust with smooth custard and fluffy browned meringue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 128mg | 43% |
| Sodium | 265mg | 11% |
| Potassium | 222mg | 5% |
| Sugar | 51g | 102% |
| Vitamin A | 530IU | 11% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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