Canadian Flapper Pie – Welcome to the world of Canadian Flapper Pie, a delightful dessert that will transport you to a realm of sweet bliss. This classic recipe combines a buttery graham cracker crust, a velvety custard filling, and a fluffy meringue topping. What sets this pie apart is its perfect balance of flavors and its irresistible creamy texture. If you’re looking to wow your family and friends with a dessert that will leave them craving more, look no further than the Canadian Flapper Pie!
Picture this: a cozy evening with my little family, gathered around the dining table, eagerly waiting for dessert. The aroma of freshly baked pie fills the air, making our mouths water in anticipation. As I bring out the Canadian Flapper Pie, a collective “ooh” escapes from their lips, and their eyes light up with excitement. Each forkful reveals the lovingly crafted layers—the crumbly crust, the luscious custard, and the billowy meringue. With every bite, their expressions turn from anticipation to pure delight. This pie has become a cherished tradition, a symbol of love and togetherness in our household.
Why This Irresistible Canadian Flapper Pie Will Steal Your Heart?
- Perfectly Balanced Flavors: The Canadian Flapper Pie strikes a harmonious balance between the sweetness of the graham cracker crust, the smoothness of the custard filling, and the lightness of the meringue topping. It’s a symphony of taste that will leave you craving another slice.
- Creamy Dreamy Custard: The custard filling is the star of this pie. Made with whole milk, sugar, egg yolks, and a hint of vanilla extract, it’s rich, velvety, and utterly irresistible. Each spoonful will transport you to dessert heaven.
- Delicate Meringue Perfection: The fluffy meringue topping adds a touch of elegance to the pie. With its soft peaks and delicate sweetness, it complements the creamy custard perfectly. Get ready for a cloud-like experience with every bite.
Ingredients:
Crust:
- 1 1/4 cups graham cracker crumbs (225g)
- 1/2 cup sugar (100g)
- 1/4 cup (1/2 stick) unsalted butter, melted (56g)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling:
- 2 1/2 cups whole milk (590ml)
- 1/2 cup sugar (100g)
- 1/4 cup cornstarch (30g)
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 3 egg whites
- 1/4 cup sugar (50g)
- 1/4 teaspoon cream of tartar
Directions:
Preheat your oven to 350ºF (180ºC).
In a medium bowl, combine graham cracker crumbs, sugar, ground cinnamon, and salt. Add melted butter and mix until the mixture resembles damp sand.
Set aside 2-3 tablespoons of the crust mixture, then press the remaining mixture into an 8 or 9-inch pie plate, ensuring to press it up the sides.
Place the pie plate in the preheated oven and bake for 10-12 minutes, or until lightly browned. Remove from the oven and allow it to cool.
In a medium saucepan, whisk together sugar and cornstarch. Add whole milk and egg yolks, and heat over medium heat, stirring continuously until the mixture comes to a slow boil and thickens.
Remove the saucepan from the heat and stir in vanilla extract and salt. Let the custard filling cool.
In a separate bowl, beat egg whites and cream of tartar together for 3-4 minutes, or until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
Pour the cooled custard filling onto the cooled crust, spreading it into an even layer. Top the custard with the meringue, ensuring it covers the edges of the crust.
Optional: Sprinkle the remaining pie crust crumbs on top of the meringue.
Place the pie in the oven and bake for 10 minutes or until the meringue is lightly browned. Keep a close eye on it to prevent burning.
Remove the pie from the oven and let it cool before slicing and serving.
Notes:
- For a twist, you can try adding a drizzle of caramel sauce or a sprinkle of toasted coconut on top of the meringue.
- This pie is best enjoyed chilled. Refrigerate for a few hours before serving to allow the flavors to meld together.
- To avoid weeping meringue, make sure to spread the meringue all the way to the edges of the crust, sealing it completely.
- Store any leftover pie in the refrigerator for up to 2-3 days.
Indulging in a slice of Canadian Flapper Pie is like embarking on a sweet journey that combines nostalgia, comfort, and pure decadence. From the first bite to the last, you’ll savor the delicate balance of flavors, the creamy custard, and the fluffy meringue that melts in your mouth. Whether you’re looking to create a show-stopping dessert for a special occasion or simply craving a treat to brighten your day, this recipe is sure to impress and delight.
So gather your loved ones, create new memories, and let the Canadian Flapper Pie become a beloved tradition in your own household. Allow its enchanting flavors and delightful textures to captivate your taste buds and warm your heart. Get ready to experience a pie that is more than just a dessert—it’s a taste of pure bliss.
Frequently Asked Questions
Can I use a pre-made graham cracker crust instead of making my own?
Absolutely! While making your own crust adds a homemade touch, you can certainly use a pre-made crust for convenience. Just follow the package instructions and proceed with the recipe as directed.
Can I use a different type of milk for the custard filling?
Whole milk is recommended for its creamy texture, but you can experiment with other types of milk, such as 2% or even almond milk. Keep in mind that the taste and consistency may vary slightly.
Can I make this pie ahead of time?
Absolutely! The Canadian Flapper Pie can be made a day in advance. Just make sure to cover it tightly and store it in the refrigerator. It’s best enjoyed within 2-3 days of preparation.
Can I freeze the pie?
While it’s possible to freeze the pie, the texture of the meringue may be affected. It’s recommended to enjoy this pie fresh for the best taste and texture.
Canadian Flapper Pie
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs 225g
- 1/2 cup sugar 100g
- 1/4 cup 1/2 stick unsalted butter, melted (56g)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling:
- 2 1/2 cups whole milk 590ml
- 1/2 cup sugar 100g
- 1/4 cup cornstarch 30g
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 3 egg whites
- 1/4 cup sugar 50g
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350ºF (180ºC).
- In a medium bowl, combine graham cracker crumbs, sugar, ground cinnamon, and salt. Add melted butter and mix until the mixture resembles damp sand.
- Set aside 2-3 tablespoons of the crust mixture, then press the remaining mixture into an 8 or 9-inch pie plate, ensuring to press it up the sides.
- Place the pie plate in the preheated oven and bake for 10-12 minutes, or until lightly browned. Remove from the oven and allow it to cool.
- In a medium saucepan, whisk together sugar and cornstarch. Add whole milk and egg yolks, and heat over medium heat, stirring continuously until the mixture comes to a slow boil and thickens.
- Remove the saucepan from the heat and stir in vanilla extract and salt. Let the custard filling cool.
- In a separate bowl, beat egg whites and cream of tartar together for 3-4 minutes, or until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
- Pour the cooled custard filling onto the cooled crust, spreading it into an even layer. Top the custard with the meringue, ensuring it covers the edges of the crust.
- Optional: Sprinkle the remaining pie crust crumbs on top of the meringue.
- Place the pie in the oven and bake for 10 minutes or until the meringue is lightly browned. Keep a close eye on it to prevent burning.
- Remove the pie from the oven and let it cool before slicing and serving.
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