But here is something tasty to make up for my absence.
mmmm so tasty.
That, my friends is Nana's Flapper Pie. It is my hubbies favourite so I made it for him for Fathers Day. And since it is too tasty not to share, we shared it with our good friends and I wanted to share it with you.
So, I realize some of you have probably never heard of Flapper Pie. I think its a Prairies thing but honestly I have no idea where it came from.
Basically, its a graham cracker crust topped with vanilla custard and meringue. And apparently, if your like my hubby, its the most wonderful pie in the world and can be devoured in one sitting if left to your own devices.
So without further ado, the best pie in the world. (measurements and written directions after picture tutorial)
Melt margarine ( I substituted Coconut Oil and it turned out perfectly).
Add graham crumbs, sugar, and cinnamon to melted margarine.
Stir until well combined.
Press into pie plate. ( or stop here and save this as topping for ice cream...seriously it smells and tastes so good, it was all I could do not to quit and grab a bowl.)
Put the prepared shell into the fridge to cool and set.
Separate 2 eggs. Save the whites for later and blend with vanilla and set aside the yolks in a medium bowl for later.
Heat 1 1/2 cups of milk on low in a medium saucepan.
Mix 1/2 cup cold milk with sugar, salt and corn starch. Pour half of this mixture into heated milk. Set aside the rest.
Stir heated milk/cornstarch mixture until thickened.
Now here is the tricky part.
Take the heated, thickened milk, and add it a little at a time to the blended egg yolks, stirring constantly. Once combined, mix the milky egg mixture into the remaining cold milk mixture and once it is fully combined pour it back into your saucepan.
Cook this final mixture for one more minute then poor into your pie crust.
You can stop here and save the pie to be meringued until right when you need it. To store the custard pie in the fridge top it with plastic wrap on the custard so that it doesn't get a skin on it.
Now all thats left is to mix up your meringue of choice ( I prefer a large batch of meringue...I like it piled high) And bake according to your meringue recipe.
It will look something like this....
Seriously, it is heavenly.
Nana's Flapper Pie
Crust
1 1/2 Cup Graham crumbs
1/3 Cup Sugar
1/2 tsp Cinnamon
1/3 Cup Margarine (or Butter or Coconut Oil)
Filling
2 Cups Milk
2 Rounded Tbsp Cornstarch
1/2 Cup Sugar
Pinch Salt
1/2 tsp Vanilla
2 Eggs Separated
Melt margarine. Add graham crumbs, sugar, and cinnamon to melted margarine. Stir until well combined then press into pie plate. Put the prepared shell into the fridge to cool and set.
Separate 2 eggs. Save the whites for later. Blend yolks with vanilla in a medium bowl and set aside for later.
Heat 1 1/2 cups of milk on low in a medium saucepan.
Mix 1/2 cup cold milk with sugar, salt and corn starch. Pour half of this mixture into heated milk. Set aside the rest.
Stir heated milk/cornstarch mixture until thickened.
Take the heated, thickened milk, and add it a little at a time to the blended egg yolks, stirring constantly. Once combined, mix the milky egg mixture into the remaining cold milk mixture and once it is fully combined pour it back into your saucepan.
Cook this final mixture for one more minute then poor into your pie crust.
Prepare meringue of your choice. Top pie and bake according to meringue recipe.
The meringue I used is as follows.
4 egg whites
1/4 tsp cream of tartar
pinch of salt
1/2 Cup Sugar
Beat whites, salt and cream of tartar with an electric mixer until soft peaks form. Beat in sugar until meringue holds stiff peaks.
Top pie ( be sure to seal the edges) and bake at 350 F for 15 minutes or until golden.
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