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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.
Maryanne Sergeew says
Hi im making flapper pie for thanksgiving. Can you make the custard a few days ahead and then assemble it on the day you’re going to eat it?
Barb says
Born and raised in Winnipeg, Manitoba. The chain of restaurants called Salisbury House sold (and still sells) what I imagine is a version of this. They call it wafer pie and has been a favourite of mine since childhood. Can’t wait to try making my own.
Marjorie McGrath says
I would like to know where I can get your cookbook? I would orderoneifitsnotin the bookstores or Costco or places like that. Making your flapper pie for my vet this week-end. I promised him this pie six months ago. I will let you know how it turned out. Thank-you for sharing. It was my husbands favourite pie.
Thelma Young says
I grew up in eastern Alberta and flapper pie was always served at our curling bonspiels. My mom always made it as well. Mine hasn’t really turned out that great. Will try your recipe.
Rose says
I grew up in Saskatchewan and my Highschool girlfriend’s mother made it. I’ve made it a few times Many years ago but probably not for the last 20-30 years. I’ll have to make it again soon.
Sophia says
A wonderfully simple recipe for these days of quarantine! I cut the sugar in the custard in half, and found it sweet enough for Easter dessert.
nicolthepickle (Nicole Graham) says
On the East Coast this is called Graham Cracker Pie. You won’t find it in a grocery store but all the little Mom and Pop type restaurants have it. The only difference is they sprinkle graham cracker crumbs on the top as well.
Sue says
Another Alberta farm girl here. Your Flapper Pie recipe is identical to the one passed down to me, handwritten in the beautiful copperplate of my teacher, homesteader aunt. The note on the back reads
“With a good cow and some chickens we always had an abundance of milk, cream, butter, and eggs. Custard desserts like this pie tasted decadent but were actually very economical to make.”
Don says
Here in the US, it’s just called graham cracker cream pie, my great aunt has been making it for at least 40 years. She’s been gone for a decade or so now but we got the recipe before she had passed. I just made it for New Years actually.
Judy says
Ohhhh, Flapper Pie! My Prairie mother used to make it. That, and Sour Cream Raisin pie. Deee-licious!!
Barbara says
Yum oh, 2 of my favourites, haven’t heard anyone else mention sour cream raisin . Mom made it all the time. This is from a sask farm girl. Would you share your recipes?
Judy says
My mother-in-law called this simply graham cracker pie. The only difference is she never used cornstarch in her recipe. Judy from Ohio.
Bob says
I was the dishwasher at a one time dinner theater in Edmonton Alberta where Greg the chef made flapper pie topped with whipped cream and blueberry topping. With only two of us in the kitchen he let me slice it up and apply the toppings . Of course I nibbled. I will try to make this.
mary says
from the us..not familiar with sugardash cinnamon
Elizabeth says
I was confused too. I believe it is a typo. So it should read 1/2 cup of sugar and a dash of cinnamon.
Elizabeth says
I was confused too. I believe it is a typo. So it should read 1/2 cup of sugar and a dash of cinnamon.
Sharon says
I grew up with flapper pie. I make it…. Mom made it and still does. Calmar / Leduc Alberta areas.
NANCY THOMPSON says
OH WOW THIS BRINGS BACK SOME WONDERFUL MEMORIES MY AUNT GRACE USED TO MAKE THIS BACK IN THE 40,S AND 50,S GREAT TO HEAR ITS STILL AROUND.
THANKS FOR SHARING
NANCY THOMPSON
Susan D says
Yay! Thanks for the recipe. Last time I searched for Flapper Pie online, I found nothing.
Mom and Grandma both made it (here in Toronto) but I can’t find the recipe among their books and boxes.
I have so got a treat in store. Thanks.
Angie says
This is such a yummy pie! Reminds me so much of family growing up. I am born & raised, married & have grandchildren right here in Dauphin Manitoba, & am making it for those grandbabies. They love it. All your recipes are like little bits of family!
Carole Watson (nee Janzen) says
My parents grew up in Saskatchewan and my mother brought her love of this pie to B. C. with her. We grew up loving when she baked this so I also baked it for my children. My children now make it for family and friends. That’s four generations minimum and it’s become our Christmas dessert. I wish I knew where it originated from. My parents were first generation Canadians whose family emigrated from Germany.
Thanks for bringing this recipe to more people.
Nakella says
I received your cookbook as a gift and have made a lot of the recipes, but the flapper pie is the family Fave! I probably made it 15 times this year! I add an extra egg to make the meringue higher and cut a couple tbsp in total of sugar out when I remember, but the original recipe is perfect!! Great cookbook!
Jean Bota says
Karlynn I made your Flapper Pie for my company last night…
So simple to make and such a success, wow ! as one guest from NB stated: totally a Prairie recipe !!
I purchased your cookbook last fall and love it, the recipes’ are so easy to make, so delicious.. and your raspberry and Saskatoon jam are to die for …. so are the Saskatoon scones… yummy !!!
Actually am going to purchase your cook book for Christmas presents this year….
thanks again for all that you do…
Michael says
I grew up in montreal and graham wafer pie was a staple in our home..
always surprised at how few people are aware of it..!!
Moira Shannon says
This was my sister’s favorite our grandmother made it. She lived in Medicine hat and it was very popular.I will make it for her this weekend, she will be so excited.
Linda Herron says
Flapper pie was a childhood favourite. This nostalgic reminder makes me want to head to the kitchen and whip up a flapper!
Brandy Ross says
My Mom makes this!
Arleigh Gladwin Stockwell says
I accidentally bought eight dozen eggs this week. I think I can make this.
Terri Haug says
I love me some Flapper pie! I will come and help you eat this if you make it!
Arleigh Gladwin Stockwell says
I was thinking of you when I saw this, Terri Haug!
The Kitchen Magpie says
Interesting accident lol!
Betty Ann Mykietiak says
I still have the recipe that I cut from the graham wafer box for this pie and make it often
Barb Thompson says
My grandma used to make this and then my mom eventually took over cause it’s one of my dad’s favorites….but I’ve never known anyone else outside our fam who’d heard of it…til you!
Joanne Patton Steinley says
Living in Pennsylvania now but grew up in Alberta. My sister -in -law sent me your cookbook for Christmas. Flapper pie is one of my favorites. All the recipes remind me of my mom and my southern Albertan Grandmother.
The Kitchen Magpie says
Aw that’s wonderful!!!
Tania McDonald says
My grandma used to make this and is my sister’s favourite. True story…. one night she woke up in the middle of the night and finished the flapper pie because my grandpa told her he was going to beat her to it \U0001f60a.
Gail Paton says
we lived in Saskatchewan and Alberta when i was a girl and most people we knew had heard of flapper pie. My Mom used to make it for special occasions 🙂
Eric Balcom says
The best pie ever .