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Title: Flapper Pie
Categories: Canadian, Pies
Yield: 1 servings
1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon
1/4 c Sugar, granulated 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
remainder onto bottom and sides of 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,
sealing to crust. Top with reserved crumbs. Bake in 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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