Flapper Pie

Title: Flapper Pie

Categories: Canadian, Pies

Yield: 1 servings

1 1/4 c Graham wafer crumbs

1/2 ts Cinnamon

1/4 c Butter;melted

--FILLING--

1/4 c Sugar, granulated

2 Egg yolks;lightly beaten

3 tb Cornstarch

1 ts Vanilla

2 c Milk --MERINGUE--

2 Egg whites

2 tb Sugar, granulated

1/4 ts Cream of tartar "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but

westerners knew it as Flapper Pie. ... Cream pies like butterscotch,

banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese

cook/owners) always had cream pies on their menus.

Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press

9 inch pie plate. Bake in

375F oven for 8 minutes; cool.

Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over

medium heat, stirring, until boiling; stir a little into yolks, then retUrn

to the saucepan. Cook over low heat, stirring, for 2 minutes or until

thickened. Remove from heat; add vanilla and cool slightly. Pour into pie

crust.

Meringue: Beat egg whites with cream of tartar till soft peaks form;

gradually beat in sugar until stiff peaks form. Spread over filling,

400F oven for 5 minutes

or till lightly browned. Cool to room temperature, about 4 hours.

SOURCE: The Twenties chapter,

A Century of Canadian Home Cooking

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