Public Family Recipe Section

Funny thing when I added this Flapper Pie Recipe to the internet, there was not 1 recipe for this pie on the net, now it is all over the place, even on facebook now.
Some are slightly different, but all taste the same I am sure.
I see some use cinnamon in the crust, ours never had that.
Some use whipped cream instead of meringue, sorry, that is NOT right!
I believe years ago on the back of the Graham Cracker box they had this recipe. Not sure if exact one or not.
This is a Saskatchewan tradition! We will walk over broken glass to get to it.

Just hope everybody enjoys it as much as me.

History of recipe:
I can't describe this pie, but trust me, it is THE BEST PIE ever!
It originates mostly on the prairies, as people in BC here think I am nuts when I say I like flapper pie, but boy they don't know what they are missing!
Follow this recipe and you too can enjoy it.
Will try and find a picture to add so you get the idea.
It's basically a custard style of pie in a graham cracker crumb crust
God, I am salivating thinking about it!

WARNING- This pie is labour intensive and time consuming to make, as it has to be stirred all the time. But it is worth the effort.
Your guests WILL come back, trust me!
It isn't the type of pie to sit for the next day, make it, and eat it all when cooled.

Photo courtesy my daughter Amber Gent
I am surprised it sat long enough for her to take a picture!!


  • 1-1/4 CUPS graham crumbs
  • 1/4 cup softened butter
  • 1/4 cup sugar
  • Blend crumbs, butter, and sugar using fingers
  • Set aside 1/4 cup crumbs for topping below
  • Press remaining crumbs against bottom and sides of 8“ pie plate
  • Glass preferably as tin will discolor the crust after a day if it lasts that long.
  • Bake in moderate hot oven (375 deg F) for 8 minutes
  • To elimate a soggy crust, you can brush on some lightly beaten egg white, after crust is cooked, and cook for a very short time until that seals the crust.
  • Cool before adding filling very important step!


  • 1/2 cup w sugar
  • 1/4 tsp salt
  • 2 Tbls. cornstarch
  • 1 Tbls. w. flour
  • 2 cups Whole milk
  • 2 egg yolks-slightly beaten
  • 1 Tbls. butter
  • 1 tsp vanilla
  • blend together in saucepan, sugar, salt, cornstarch and flour
  • gradually stir in milk until smooth
  • cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 2 minutes. Remove from heat,
  • stir a little hot mixture into egg yolks.
  • Add yolks to rest of hot mixture slowly, stirring to blend.
  • Boil 1 minute stirring constantly.
  • Remove from heat
  • Blend in butter and vanilla
  • cool 10 minutes
  • pour into cooled graham cracker crumb crust (recipe above)


  • 2 egg whites
  • 1/4 cup sugar
  • few grains of salt
  • 4 Tbls water
  • Beat egg whites and salt until they hold a soft peak
  • Gradually beat in sugar a little at a time until meringue is stiff.
  • Spread over filling.
  • Top with remaining 1/3 cup of crumbs from crust, Sprinkle on top of meringue
  • Bake in hot oven (425 deg F )for 5 minutes

Cool at room temp for 3 hours before serving
Then a very important step follows


  • Last modified: 2018/02/20 12:39
  • by dlgent