Flapper Pie Recipe

Graham cracker crumbs: Crushed graham crackers used to form the pie crust.

Sugar: Sweetens the crust, custard, and meringue layers.

Melted butter: Binds the graham cracker crumbs together to form the crust.

Milk: Forms the base of the custard filling.

Cornstarch: Thickens the custard filling.

Egg yolks: Adds richness and color to the custard filling.

Vanilla extract: Adds flavor to the custard filling.

Egg whites: Whipped to create the meringue topping.

Cream of tartar: Stabilizes the egg whites for the meringue.

Sugar: Sweetens and stabilizes the meringue.

When making the meringue, ensure that the egg whites are at room temperature before beating. This helps them whip up more easily and achieve greater volume. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from reaching stiff peaks.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a good alternative.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slight floral note.

• melted butter - Substitute with coconut oil: Coconut oil can mimic the richness of butter and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains a similar consistency.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• beaten egg yolks - Substitute with silken tofu: Silken tofu can provide a similar texture and richness in custards.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor to the pie.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can be whipped into stiff peaks like egg whites.

• cream of tartar - Substitute with lemon juice: Lemon juice can stabilize egg whites similarly to cream of tartar.

• sugar - Substitute with agave nectar: Agave nectar provides a similar sweetness and dissolves easily.

• To store your delightful flapper pie, allow it to cool completely at room temperature. This ensures the custard sets properly and the meringue maintains its texture.
• Once cooled, cover the pie with plastic wrap or aluminum foil. Ensure the wrap is snug but not too tight to avoid marring the meringue.
• Place the covered pie in the refrigerator. It can be stored for up to 3 days, maintaining its deliciousness and texture.
• For longer storage, consider freezing the pie. First, place the pie in the freezer uncovered for about 1-2 hours. This initial freeze helps the meringue and custard firm up.
• After the initial freeze, wrap the pie tightly with plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the pie's flavor.
• Label the wrapped pie with the date of freezing. The flapper pie can be frozen for up to 1 month.
• When ready to enjoy, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature as it can cause the custard to become watery and the meringue to weep.
• For a freshly baked taste, you can reheat the thawed pie in a preheated oven at 350°F (175°C) for about 10 minutes. This step helps to refresh the meringue and bring back some of its original texture.

• Preheat your oven to 325°F (165°C). Place the flapper pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the meringue from browning too much. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of flapper pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until warm. Be cautious as the custard can overheat quickly.

• If you prefer a stovetop method, use a double boiler. Place the flapper pie in a heatproof dish and set it over simmering water. Cover the dish and heat for about 10 minutes, checking frequently to ensure even warming.

• For an air fryer, preheat to 300°F (150°C). Place the flapper pie in the basket, ensuring it is stable. Heat for 5-7 minutes, checking halfway through to ensure the meringue doesn't overcook.

• Oven: Used to preheat and bake the crust and meringue.

• Pie dish: The container to form and bake the pie crust.

• Mixing bowl: Used to mix the graham cracker crumbs, sugar, and melted butter for the crust.

• Saucepan: Used to cook the milk, sugar, and cornstarch mixture for the custard.

• Whisk: Essential for beating the egg yolks and combining them with the hot mixture.

• Spatula: Useful for stirring the custard and spreading the meringue over the custard.

• Electric mixer: Ideal for beating the egg whites and cream of tartar to form soft and stiff peaks.

• Measuring cups: Necessary for accurately measuring ingredients like graham cracker crumbs, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities like vanilla extract and cream of tartar.

• Cooling rack: Allows the pie to cool evenly after baking.

• Knife: Handy for cutting and serving the pie once it has cooled.

Prepare the crust ahead: Make the graham cracker crust a day before and store it in the fridge.

Use pre-made crust: Save time by using a store-bought graham cracker crust.

Microwave the custard: Use a microwave to thicken the custard faster.

Separate eggs in advance: Separate the egg yolks and egg whites ahead of time.

Cool quickly: Place the pie in the fridge to cool faster before adding the meringue.

Use a stand mixer: Beat the egg whites with a stand mixer to save time and effort.