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Flapper Pie
Crust for Flapper Pie:
1-1/2 C graham cracker crumbs
1/2 C granulated sugar
1/2 C butter, melted
1 TBS cinnamon
3 C milk
1/2 C granulated sugar
1/4 C cornstarch
3 egg yolks
1 tsp. vanilla
3 egg whites
2 TBS granulated sugar
Crust: In a bowl, mix together graham cracker crumbs, 1/2 cup sugar, melted butter and cinnamon (reserve 1/4 cup for topping the pie). Press remaining crumb mixture in bottom and sides of a 9-inch deep pie plate. Bake crust for eight minutes.
Filling: Heat the milk in a saucepan over medium-high heat. In a bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks and vanilla. When milk is hot but not boiling, slowly pour into the yolk mixture, whisking constantly. Return custard to the saucepan; bring to a boil over medium heat, stirring constantly. Cook and stir for two to three minutes over low heat until custard has thickened. Pour custard into the graham cracker crust.
Meringue: In a bowl, beat egg whites until medium peaks form. Add two tablespoons of sugar; beat until meringue is stiff. Place meringue on top of custard filling in pie plate. Sprinkle meringue with reserved graham cracker crumbs.
Preheat oven broiler, setting oven rack about six inches away from the heat source. Place the pie under broiler and bake until the meringue starts to brown, about three to five minutes. Allow to cool slightly before slicing and serving.
*Trivia Note: Flapper Pie is known as "custard pie" in Western Canada, while Manitobans call it "Wafer Pie."
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