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Flapper pie is a long, long time family favorite of my mother’s, mainly because it’s her favorite pie on earth. My mom doesn’t have much of a sweet tooth- I inherited my sweet tooth from my dad- but a few years back my sister discovered that my mom loves a piece of flapper pie above all else.
Flapper Pie Recipe
When you read the title of my newest pie recipe for pie day, you’re most likely going to be in one of two camps.
Either you’re going to scratch your head and think to yourself : “What the devil is flapper pie?”
Or you’re going to think “Wow, now there’s a pie I haven’t heard of in a long time!!”
I’ll give a small percentage of you the chance of falling into the rare category of “Ooh, that’s a family favorite!” My mom was in seventh heaven when she found it in a small cafe around Pine Lake Alberta and made sure to visit whenever her and my dad went out to the lake for the weekend.
What is Flapper Pie?
Flapper pie is a graham crumb crust pie filled with a decadent, creamy custard filling topped with a meringue. It’s so unique to the prairies that if you didn’t grow up here you most likely haven’t ever heard of it. Indeed, perhaps not many Albertans have heard of flapper pie, this is a Manitoba recipe straight from the family archives, one that would have been passed around the farms!
Flapper pie seems to have been popular with my grandma’s generation……then just plainly died out. My mom never made it. I never had it at my friends houses. When I asked around, so few people have heard of it. Even fewer have ever baked it! What once was a staple in prairie kitchens is now a rarity to find, unless you are lucky enough to still find an older generation baking it in their cafe or restaurant, such as the one in Pine Lake.
I don’t ever recall having flapper pie, so even though this is something my mom grew up loving it’s not something we had as kids. My mom isn’t a pie baker, that fell to my grandma and now apparently I’ve taken up the baking mitts and am carrying on the tradition.
If you read last week’s pie day post – Drunken Peach Galette – you’ll know that I spent the week at my sisters. What you also might know if you follow me on Instagram is that my sister and I were up at 9 am baking pies one morning.
This is what Ukrainian women do. We get up. We bake pies. Sometimes in pajamas.
My sister was totally in her pajamas.
I have no pictures because I value my life.
Ingredients For Flapper Pie:
Crust:
1 1/4 cups graham crackers
1/4 cup melted butter
1/2 cup sugar
dash of cinnamon
Filling:
2 1/2 cups of milk
1/2 cup of white sugar
1/4 cup of cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt
Meringue Topping:
3 egg whites
1/4 cup of sugar
1/4 tsp of cream of tartar
Kick the tires and light the fires to 350 degrees.
Flapper pie is notorious for being delicious and falling apart easily. It’s very hard to nail it so that it stays together, so be prepared that it won’ t be picture perfect. Using butter in the crust will help solidify it when refrigerated but really, custard and meringue? You know it’s not going to be a clean slice.
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.
Now, you can see below that you can get a clean slice.
Unless you are my sister and I and eat it warm out of the oven because when you do, it will collapse.
We didn’t give a hoot if it fell apart. (and it most certainly did)
We wanted that pie. For breakfast.
This was the best Saturday morning breakfast I have ever had. I highly suggest to everyone that you put “eat flapper pie straight from the oven for breakfast” on your bucket lists.
What I have been missing all my life! This is definitely a favorite pie now, I’m not sure how or why everything comes together to make such a great pie. It’s simple, it’s easy, it’s so darn tasty!
Happy Pie Day everyone! I really hope you all try this recipe, what a truly lost prairie pie this is and I really don’t understand why! It’s so simple yet decadent. If nothing else, add it to your archives to try one day and pass it on to your kids! I know I will be including this at family meals a lot know, knowing it’s a childhood favorite of my mom’s.
Have a fabulous weekend all!
Love,
The I Want a Piece of Flapper Pie For Breakfast Again Magpie
Flapper Pie- The Lost Prairie Pie
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Total Time
- 30 minutes
- Course
- Dessert
- Cuisine
- pies
- Servings
- 6
- Calories
- 430
- Author
- Karlynn Johnston
Ingredients
Crust
- 1 1/4 cups graham crackers
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 dash cinnamon
Filling
- 2 1/2 cups milk
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 teaspoon vanilla
- pinch salt
Meringue Topping
- 3 egg whites
- 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.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Beverly says
I have done it with gingersnaps and it makes a lovely change for Christmas! Just as delicious too!
Nicole says
In Québec, we call it “tarte aux biscuits Graham”. The receipe was on the Graham craker box.
Easy an delicious.
If you don’t like meringue, you can put whipped cream
Bob Winning says
I was excited to find this recipe. This was a favourite in our family when I was growing up in Calgary. My mother learned to make when she was growing up in rural Saskatchewan.
Jacqueline Wolbaum says
I made this for the first time and it turned out so good! It was very easy to make and delicious. My granny used to always make this pie and my dad makes it for Christmas usually.
Bev says
What can I use instead of graham crackers, I live in England
deb says
Ginger snaps?
Donna DeMaio says
digestive biscuits Will be best!
Emilie says
This is definitely one of my favorites! My grandma made it often for us growing up.. I make my crust like she always did, with crushed up cornflakes, cinnamon and sugar instead of graham crackers 😀
Diane says
I grew up in Southern Ontario and we called this Graham Wafer Pie. The recipe was on the side of the box of Honey Graham Wafers. It was a family favourite, didn’t last long and you’re right it didn’t often look neat on the plate but we didn’t care! Thanks for the recipe and the memories!
Judy says
My mother made this regularly at home in the 60’s and it was very popular with my family, as well.
Colleen says
My mom used to make this pie for our truck stop in the Yukon. It was a favorite of most of our customers. Thanks so much for sharing your recipe!
Kee says
I’ll have to try this, it looks delicious! Also, I will definitely come back to your site. There are lots of recipe sites out there but you are stands out because of your funny and fabulous writing style as well!
Shelley says
My pie tastes amazing but the custard filling was runny so any ideas or tips on what went wrong g ???
Jacqueline Wolbaum says
I have a question, made this once it turned out do good. Have made 3 times since and each time it goes runny at the edge of pie. What am I doing wrong now? The filling was nice and thickened. Made the Meringue and baked it take it out and is a liquid under it
Lynne says
A great pie! A long time family recipe. A couple of things I would like to share. Graham crumbs don’t need sugar – they’re plenty sweet and butter holds them together. BUT, the biggest tip is that if your pie doesn’t set up, get yourself medium sized dessert bowls and treat it like a pudding. Just arrange it with the meringue and crumbs on top! Several times over the years I’ve used this little trick. Comments from guests “this is the best pudding I’ve ever eaten”. Honestly, try it!
Highbeam73 says
I did the meringue Italian style by whisking the egg whites and separating the sugar, one half went into the meringue whilst whisking and the other with 50ml of water and boiled it to make sugar syrup then immediately drizzled it into the meringue and then blow torched the meringue so it didnt go wrong in the oven. I also used digestive biscuits as I can’t get the crackers and used apple cider vinegar and a pinch of salt in the meringue, which helps to “build” it so you get sky high topping and added a dash of vanilla extract right at the end of whisking. It makes the most basic pie stunning and I can’t ever go back to doing my meringue the old way now as it just doesn’t taste right to me
Brenda says
My brother and sister and I grew up with this fantastic pie, always thought is was a secret, I never gave out how to make it, but it’s soo wonderful so delicious I am glad everyone gets to share it, brings back so many wonderful memories 💜
Lois Vining says
Hey Brenda! My grandmaw started making a version of this sometime in the 1950’s. My dad must have been in high school. When we were kids, we’d drive down to West Virginia from Ohio for any and all holidays. And invariably, my grandmaw would have one of her ‘custard pies’ waiting, but hers was in a 13×9 pan. I have no idea where she first heard about this dessert, or even tasted a piece but it just wasn’t a holiday without this for dessert. Dad always said she followed the recipe on the Argo corn starch box and it was definitely a custard, NOT a pudding! I made a few tries before my dad passed, the last attempt, he said I was SO close…
I really believe the difference is in farm fresh eggs and non pasteurized milk that had been churned for fresh butter but still had some cream left. I’ve talked this over with my sister and her husband, they have been trying to duplicate grandmaw’s dessert but have given up on custard and now make it with pudding. Not even close! So, imagine my joy when I found your recipe! I’m going to attempt it tomorrow. Level 2 winter storm warning until tomorrow night so i can’t go anywhere. Except in front of my stove! I’ll let you know how it turn out! And, thanks for sharing your recipe!
Dianne says
My Mom is the queen of Flapper Pie in the community I grew up in!! She has probably made a thousand Flapper Pies to take to Turkey Suppers and other community events. She is 88 years old and still making them. I made your recipe yesterday and have to say it is every bit as delicious as hers. I wish we could still get “Paulin’s” brand graham wafers in the pink box. They were far superior to anything I can find nowadays. Any recommendations?
Mickey says
I grew up on the prairies and mom made this pie but instead of merangue she covered it with more of the graham wafer mixture. We always called it flapper fanny pie but I can’t find any mention of that so maybe she made it up?
Edna says
Love Flapper Pie! I grew up in Southern Alberta and this pie was served at many places. There are fewer that still have it available now but they are out there! I live alone now so I’m going to attempt to cut this recipe down to a smaller serving size. Maybe, I’ll just make a big one first though….. 😋
cf says
I was born in the early 1970’s in southern Saskatchewan. My mother used to make this pie. I loved it so much that she used to make 2 pies for my birthday, one for me, and one for everyone else to share.
She tended to be experimental with her recipes and didn’t write them down. She passed a while ago and I have never been able to find out the exact combinations that she used. I seem to think that there were banana slices and maybe coconut involved.
Joanna says
Is the middle supposed to be more gelatinous or is it supposed to be creamy? My middle came out almost like a jello
Heather says
I am a Ukrainian girl and was born and raised in southern Alberta. We also grew up with this pie as a staple in our moms dessert repertoire. I’m near 70 now and have baking this pie since I was old enough to reach into the oven. Love it, and my old recipe is pretty near the same as yours. One change I’ve made is I now use cream as opposed to milk, makes for a bit less weeping.
There’s not a darn thing wrong with pie for breakfast…..I’ve enjoyed that particular little indulgence since I was a toddler. Yummy!
Cheryl Conrad says
I am 70 and was raised in Southern Ontario. My best friends mother, Joan, use to make this pie and it was soooooo delicious. There was never anything left over. My mother tried to make the pie several times but couldn’t match Joan’s. I am sure there was a little something extra that she put in it to make her’s supreme.
Robyn Weir says
I made this recipe the other day and it tasted great, but was very runny. I followed the recipe exactly. Any idea why it was so funny when I cut into it.
Penny says
Robin, It probably just needed to cook a little longer. I usually cook it until it’s almost to the consistency of pudding and it firms up fine once cooled completely. It’s the waiting until it’s cooled that’s the hard part. It’s sooo good warm. 🙂
Valerie says
Flapper pie is long time tradition for our family too. I actually just took one from the oven that we are taking to a ‘block party’ this afternoon – we winter in Arizona – and the American people are quite curious about this pie. I actually made it in a 9×13 pan and double the recipe. I agree the crust should be baked first and that the egg white should be at room temperature so they get the ‘volume’ to make a nice high pie.
Joan Osika says
I’ve been making my mom’s recipe for flapper pie for years. And you’re right, most of my guests have never seen one before. My recipe is the same but, I have always baked he graham wafer shell before filling it. I find it is more firm this way. And easier to remove from the pie plate.
J says
Growing up in south western Manitoba this pie has been a staple in my 26 years of life. My great grandma brought a recipe similar to the one you posted from the Amish Colony where she grew up over 100 years ago. I make a flapper pie once a month. And my mom makes them whenever there is a community event or I stop over for supper!
Melanie MacDonald says
This is a new fave for our family. I made it as tarts this last time, a little more work, but well worth it to easily share with a bigger crowd.
Sue says
The Blackfoot Truckstop in Calgary used to serve an unforgettable Mile-High Flapper Pie. With homemade milkshakes they served with the traditional tapered milkshake glass and the extra leftover milkshake in the frosty metal milkshake mixer cup. Absolute bliss for ‘kids’ of every age. Not sure if they still serve it but it’s definitely worth looking into if you want to try this very special treat.
Wendy MCMURRAY says
My mom made this pie all the time. One of our family favourites! I make it now. She wasn’t from the prairies though!
Mark Lehrkind says
Karen and her mom, from near Saskatoon, perdue actually, made one for me, a colorado boy I hope she makes another one. It was a long time ago but I still look it up and ask her to make it again.
Shelly says
I make this pie regularly, and my family love it. I grew up in Alberta and now my Idaho family can carry on the Flapper Pie tradition.
Luanne says
My gramma and my Mom and my husbands mom all made Flapper pie while we were growing up and its always a request in August during our “birthday season”
I used your recipe today, the filling was yummy and set beautifully. The hard part will be hiding it from hubby and son while it cools 🙂
I’m not on Facebook or instagram but I wish I could send you a photo- it looks too good to eat!
Thanks!
Kstgp@yahoo.co.uk says
You had me at Pine Lake; my maternal Grandfather was born there in 1904;
I am sure that they did not have any amenities, hookups, etc…OBGYN clinic…
Shall attempt my first ever Flapper Pie tomorrow; I make fruit pies .
. Don’t like cream pies…
My family does, and I remember a long ago boyfriend’s really kind father waxing lyrical about raisin pie, and flapper pie
LYK
Colleen Mackenzie Lemke says
Thanks for the recipe. I have been searching for a recipe for the “boston cream pie” many prairie chinese restaurants in the 1960-70’s used to serve. No chocolate, but a white custard, pie pastry, whipped topping with a tiny piece of red and green jello as garnish. If anyone has this recipe please let me know!
Paige Cooper says
You should add the eggs needs to be at room temp for the meringue because that would have been nice to know
Heather B says
I believe your crust falls apart because you neglect to bake the pie shell! My Mum made this very often when I was young and I took over the tradition but we always baked the crust for about 8 minutes as you would a normal pie shell for a custard pie. Otherwise your recipe seems fine.
Jenelle says
Have grown up with flapper pie in Saskatchewan and I’m in my mid-30s. We have no Manitoba roots do not sure where we got it from. We make it with a whipped cream topping and I think it’s better than merengue. Gotta bake the crust!
Elaine wiley says
You need to double the meringue recipe to get mike high pie.
Ann Smith says
I agree, Jenelle. My Mom, and I, always made and make our flapper pies with a whipped cream topping instead of meringue. Bake the crust for about 8 minutes at 350, the custard is already cooked. Pour the warm custard on the baked pie shell and set it until cold, then pile on the whipped cream and sprinkle with the left over graham crumbs. I always put just a small touch of cinnamon in the whipped cream as well!
Taking four of these to our family’s early Christmas dinner on the 1st of December. There won’t be a thing left but the clean pie plates when we’re done!
Maria says
This recipe sounds awesome. Will try it soon. What size should the pan be?
Greetings from Germany
Gordon Knox says
I have grown up with flapper pie my whole life in Saskatchewan. I make it occasionally now. One thing I like is a thicker graham crust so I make 1.5x the crust recipe and bake it for 10 minutes. Also the egg whites make better meringue if they are at room temperature. I also add a little corn starch, like 1/2 – 1 tsp, to the meringue along with the cream of tartar and sugar, before beating, which helps it to stop from sliding off the custard when you serve and eat it. I also use berry sugar for the meringue which is finer sugar and gives a better texture, IMO.
Gonna make one now!!!
Patricia Moore says
My Mom was born & raised in Southern Alberta-Flapper pie has been in my family since I was a kid-I am 62 years young now- I know one of Mom”s fp recipe came off a box of IBC Graham wafers-White with pink box.Thankfully I have found a place near The Hat that serves it. Plus I remember when the family moved from Calgary to Edmonton there were some adjustments needed due to altitude change. Thank heavens it is Flapper Pie Friday at Trukkers in Redcliff Alberta this Friday–Pie for breakfast.
Terry says
My mom always added Almond extract to her flapper pie filling, and to the meringe. She used to make this pie for my kids. They always told her she needed more practice so she would go home and make them more pie. Now I make it. We love Flapper Pie.
kayla says
My pies are wheeping. Would you happen to know why?
Ellen Mahoney says
To avoid wheezing, I do not cool the pie in the fridge.
PS. This is a family favourite pie!
Ellen Mahoney says
I dislike autocorrect. Sorry, it should read wheeping!
Jacqueline Armstrong says
I am 68. Flapper Pie is still my favourite pie! Mom always made it when we were kids. Now one of my sisters makes it. And yes, who cares if it falls apart! It is so delicious! Rarely do I find people who have heard of flapper pie, let alone have eaten one. They don’t know what they’re missing! If my sister is reading this – isn’t it time you made a flapper pie? ????
Margot says
My mom used to make this pie. The recipe she used for the filling was called “blanc mange”. She would often make it just before supper so it was still warm. It was guaranteed to fall apart and for this reason, we called it “flopper” pie.
A restaurant along Broadway in Saskatoon called Emily’s used to serve flapper pie. I always ordered a slice, along with a bowl of borscht and soda bread. Prairie food is so good for the soul!