Flapper Pie Yield 1 pie
Ingredients
1-1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, softened
1/2 cups white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoons salt
2 cups milk
2 egg yolks, beaten
1 tablespoons butter
1/2 tablespoons vanilla extract
3 egg whites
1/4 cup white sugar
Directions
1-1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, softened
1/2 cups white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoons salt
2 cups milk
2 egg yolks, beaten
1 tablespoons butter
1/2 tablespoons vanilla extract
3 egg whites
1/4 cup white sugar
Directions
- Mix together the first three ingredients. Press into a 9 inch pie plate, reserve 1/4 cup for topping.
- Bake at 375 degrees F (190 degrees C) for 8 minutes.
- Mix 1 1/2 cups sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually.
- Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more.
- Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture.
- Cook 1 minute while stirring. Remove from heat; stir in 1 butter and vanilla.
- Cool 15 minutes, and pour into crumb crust. Cool completely.
- Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy.
- Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
- Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes.
- Cool completely before serving.