Dessert: Canada – Canadian Prairies (Saskatchewan) – Flapper Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 30 min

Additional 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- Pinch of fine salt
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar (for custard)
- 3 tbsp (24 g) cornstarch
- 3 large egg yolks, approx. 54 g
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- Pinch of fine salt
- 4 large egg whites, approx. 120 g
- 1/2 cup (100 g) granulated sugar (for meringue)
- 1/4 tsp (1 g) cream of tartar
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch of fine salt

Instructions

Short Description:
A classic Prairie dessert with a crisp graham cracker crust, a smooth vanilla custard filling, and a cloudlike baked meringue topping.

Regional Notes:
This Saskatchewan / Canadian Prairies version uses a graham cracker crust and a cornstarch-thickened custard finished with a baked meringue — a hallmark of the Prairie Flapper Pie distinct from custard pies elsewhere that may use pastry crusts or whipped cream toppings.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tbsp (25 g) sugar, melted butter, and a pinch of salt. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie dish.
3. Blind-bake the crust for 8–10 minutes, or until it is set and just beginning to color. Remove from oven and set aside while you make the custard. Lower oven temperature to 375°F (190°C) for browning the meringue later.
4. Make the custard: In a medium bowl, whisk together the 3 egg yolks, 1/2 cup (100 g) sugar, cornstarch, and a pinch of salt until smooth and pale.
5. In a saucepan, heat the 2 cups (480 ml) whole milk over medium heat until it just begins to simmer (small bubbles around the edge), stirring occasionally.
6. Temper the yolks: slowly whisk about 1/2 cup (120 ml) of the hot milk into the yolk mixture to warm it, then pour the tempered mixture back into the saucepan with the remaining milk.
7. Cook the mixture over medium-low heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil, about 2–4 minutes. Continue whisking for 30 seconds after boiling to activate the cornstarch.
8. Remove from heat and stir in 2 tbsp (28 g) butter and 1 tsp (5 ml) vanilla extract until smooth. Pour the hot custard into the pre-baked graham crust, smoothing the top.
9. Make the meringue: In a clean bowl, add the 4 egg whites and 1/4 tsp (1 g) cream of tartar and a pinch of salt. Beat on medium speed until soft peaks form. Gradually add 1/2 cup (100 g) sugar, a tablespoon at a time, beating well after each addition, until glossy stiff peaks form. Beat in 1/2 tsp (2.5 ml) vanilla extract.
10. Immediately spread the meringue over the hot custard, making sure to seal the meringue to the crust edges so the meringue does not weep.
11. Bake at 375°F (190°C) for 8–12 minutes, or until the meringue is golden brown on peaks. Watch closely to avoid overbrowning.
12. Remove the pie from the oven and cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours to fully set. Serve chilled or at cool room temperature.
13. Store refrigerated and consume within 2 days for best texture.