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Why You’ll Love My Recipe
If you’ve never heard of Flapper Pie, you’re in for a treat! With its cinnamon-laced graham crumb crust, creamy custard filling, and fluffy meringue topping, it’s a dessert that brings back memories with every bite. If you didn’t grow up on the prairies, you may not have had it, but once you try a bite, you’ll understand why it’s so loved.
Even though my Flapper Pie only comes out a few times a year, it never fails to bring back memories and make my family smile. For more Canadian dessert classics, try Grandma Marion’s Butter Tarts or Nanaimo Bars next!
Reader Review
Thank you so much for this recipe! My father-in-law requested this for Thanksgiving dessert this year. I am so happy I found your recipe here. He absolutely loved it, and it was the highlight of his Thanksgiving. It’s a keeper, and made our holiday so special 🙂
Karlynn’s Recipe Notes
- Skill Level: This Flapper Pie is easy enough for beginners but delicious enough to wow your family!
- Total Time: From start to finish, your pie takes about 30 minutes, plus chilling time for the meringue’s peaks to hold their shape.
- Variations: Try swapping in a lemon, chocolate, or Pumpkin Custard for a fun twist, or try a Graham Cracker Crust with nuts for a little crunch!
- Tools For This Recipe: You’ll need mixing bowls, a pot for cooking the filling, a 10-inch pie plate, and a hand mixer or whisk to beat the meringue to fluffy perfection.
What You’ll Need for Ingredients
Graham Crackers: Graham crackers form the base of this pie crust! You can crush them finely for a smooth texture or leave them slightly chunky for a little extra bite. Karlynn’s Tip: Toasting the crumbs lightly in the oven or on the stovetop brings out a deeper, nutty flavor.
Sugar: You’ll find sugar in the pie’s crust, the filling, and the meringue. Beyond adding the perfect touch of sweetness, it helps everything set properly and gives each layer its signature texture.
Eggs: Your eggs do double duty in this recipe. The yolks enrich the custard filling, and the whites are whipped into a light, airy meringue topping. Karlynn’s Tip: Room-temperature eggs mix more evenly and whip into fluffier meringue.
Cream of Tartar: Cream of tartar stabilizes the meringue and helps it form those beautiful peaks. Karlynn’s Tip: If you don’t have cream of tartar, a few drops of lemon juice will work in a pinch!
How To Make Flapper Pie
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Mix all the crust ingredients together, and set aside 2 tablespoons of the crumbs for topping. Press the rest into a 10-inch pie plate, covering the bottom and sides.
- Bake at 350°F for 10 minutes, then set aside.
- Combine all filling ingredients in a pot. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Set aside to cool.
- Beat the egg whites, sugar, and cream of tartar until stiff peaks form.
- Pour your filling into the baked crust and spread the meringue on top, creating little peaks.
- Sprinkle the reserved graham crumbs over the meringue and bake at 350°F for 10 minutes, or until the meringue is golden.
- Cool your pie in the fridge and enjoy it the same day!
Karlynn’s Tips and Tricks for the Perfect Flapper Pie
- Experiment With New Flavors: Try adding a touch of citrus zest or a pinch of nutmeg to the custard to give the pie a new twist. You can also experiment with a chocolate or coffee-flavored custard for something a little different!
- Chill For Stability: Let your custard cool completely before adding the meringue on top. This helps prevent it from weeping or collapsing.
- Watch Your Oven: All ovens are different, so be sure to keep an eye on your pie as it bakes. The meringue should be lightly golden on the peaks when it’s done!
Storage Instructions
Flapper pie is one of those desserts that tastes best the day it’s made! After a few hours, meringue-topped pies can get soft and watery between the layers. For the best texture, prepare the pie shortly before serving and enjoy it the same day!
Refrigerator: If you need to store leftovers, keep the pie covered in the fridge for up to 1 day.
Freezer: I do not recommend freezing your pie. Keeping meringue in the freezer can cause it to collapse, and USDA food-safety guidelines advise against freezing this type of dessert.
More Delicious Dessert Recipes
If you’re a pie lover or you’re looking for your next baking project, here are a few more tasty Dessert Recipes to try next:
- Warm apples and buttery caramel sauce come together for this sweet, cozy Caramel Apple Pie.
- Banoffee Pie brings toffee, bananas, and whipped cream together for a deliciously unique treat!
- Mixed Berry Pie bakes into a juicy, colourful dessert that’s perfect year-round.
There you have it, folks! A true Prairie classic that feels like a hug every time I make it. Flapper pie is one of those treats that’s always eaten fast and leaves everyone asking when you’re making it again.
Give it a try and let me know how yours turns out in the comments. Your baking stories always make my day!
Happy Baking!
Karlynn
My Cherished Canadian Recipe: Flapper Pie
Ingredients
Crust:
- 1 ¼ cups graham crackers
- ¼ cup butter, melted
- ½ cup sugar
- dash of cinnamon
Filling:
- 2 ½ cups milk
- ½ cup white sugar
- ¼ cup cornstarch
- 3 egg yolks
- 1 teaspoon vanilla
- pinch salt
Meringue Topping:
- 3 egg whites
- ¼ cup sugar
- ¼ 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.
- Bake at 350°F for 10 minutes..
- 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°F 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nikki says
My grandmother made Flapper Pie a lot when I was young. I tried with Biscoff Cookie crust, and it was delightful!!
Darlene LaHaise says
thank you, thank you. I have been looking for this recipe since they removed from the box, about 30 years. I swear I viewed every lemon pie that pinterest showed. it wasn’t till I read it was on the box of Graham wafers that I finally hit pay dirt. the only thing that I remember that wasn’t listed was the cinnamon. I am hoping to try this very soon.
Carlene Landry says
I wondered what I did wrong…I made it and it came out very watery…would you know what I did?
Maureen says
My mom made the very best flapper pie. Your recipe is close to accurate but you are missing one secret ingredient that puts it over the top. We call it engagement pie because over 40 years ago my then boyfriend tasted it for the first time at a family dinner and proposed to me. Married 41 years and still in love – with this pie!
Marjorie McGrath says
Here’s my story on flapper pie. My Vet from Turner Valley, Alta loves flapper pie. I’m from NS and live in Calgary and had never heard of flapper pie, however I love making pies and have made many kinds over the years.
The Blackfoot Rest Stop in Calgary is know for their flapper pie and it is home made so I cheated and took my Vet a piece. He loved it but now I’ll will try my first Flapper Pie after finding your grandmothers recipe on Pinterest. Thank you for all the comments on your site.
Deborah says
To answer the first question above, the cornstarch has to cook and the custard loses its starchy taste before it is thick enough. It will suddenly thicken up when ready, cook another 5 minutes more as it bubbles to be sure it is fully cooked. To answer the second question above, let the pie cool to room temperature before refrigerating. We eat it room temperature the first day, then chilled the next. My nephew asked my mother to make this for his birthday over twenty-five years ago. We all shared one pie, he had his own entire pie. Now his sister, our daughter also want it every year. Grandma is gone now. She made it when I was a child in Edmonton, and I have been making it myself once married with a family. I add 2 tablespoons or more of some lemon juice to the crust instead of cinnamon, to offset the richness. If you put your refrigerated eggs in a bowl of warm water for ten minutes, they separate more easily and the meringue is fluffier.
Deborah says
Oh and about 8 or 9 double graham crackers makes the correct amount of crumbs, but you can buy packaged crumbs ready to go. I hand mix so I need prepared crumbs before starting.
teresa says
every time i make this the crust get wet from weeping any way around this??
it’s my fave pie!!
Michelle says
My MIL would make this for hubs bday and when we moved away “shared” her recipe so I could carry on the tradition. I’ve always hated making it because the custard never set right for me. I think she did me dirty because her version doesn’t have any cornstarch. Will try yours next year!
Claire Mish says
My custard did not set up – not sure where I messed up. How thick should it be before you remove from heat?
Kaylin says
I wait until it’s pudding like consistency before I remove from heat
Kendra says
My dad has requested this for his birthday this year, and I had never heard of it before! Looking forward to trying it out.
Silly question, but how long do you cool it on a rack before moving it to the fridge? Or does it go straight from oven to fridge?
Sandy says
My favorite pie. My mother made it,now so do I. My children always request it when they come to visit. As do my brothers. I’m from B.C. And the receipe came from the graham wafer box. I copied it years ago. The original didn’t have the cinnamon in the crust. That’s what makes the crust special.
LaVerne Jutila says
I just found your recipe and tyvm
My mom use to make this every year for my birthday was my only request each yr. I don’t think I have had it in like 20yrs
Going go make it now for my hubby for Valentine’s day dessert
Deb French says
My grandma would use cooked pie filling. We also had it topped with whipped cream. I’ll have to try the meringue. Good memories
Kay says
Would you share the recipe if you have it with the whipped cream? What do you mean by cooked pie filling? It is impossible to find the recipe with whipped cream and that is what I grew up to love. I would love to mimick Fuddruckers Flapper Pie in Saskatoon if anyone can send a recipe similar I’d be so grateful! 7788600203 Thx!
Zoe G says
Thank you so much for this recipe! My father in law requested this for Thanksgiving dessert this year, and while I come from a long line of home bakers I had never heard of Flapper Pie before. I am so happy I found your recipe here, he absolutely loved it and it was the highlight of his Thanksgiving. He just celebrated his 80th birthday and this was one of his favorite desserts his mother made from his childhood. It’s a keeper, and made our holiday so special 🙂
Melanie says
My mom used to make this all the time yet didn’t leave any of us the recipe. Never knew that it was called Flapper Pie so I couldn’t search for it.
Used Google to search out the ingredients and there it was on Pinterest!
I use maple syrup instead of vanilla…truly a Canadian pie!