Flapper Pie

Method8 steps

1. 1

   Step 1: Heat the oven to 350°F / about 175°C and have a nine-inch deep-dish pie plate ready.

2. 2

   Step 2: Gently melt all six tablespoons crust butter. Mix it thoroughly with all the graham cracker crumbs (1 1/2 cups), only the half-cup CRUST sugar (½ cup) and the ground cinnamon (1/2 tsp). Reserve about two tablespoons of this actual combined crumb mixture separately for topping. Press all the remainder into the bottom and sides of the nine-inch deep-dish plate.

   Uses 1 1/2 cups Graham Cracker Crumbs · 6 tbsp butter, melted in step 2 · ½ cup sugar for crust · 1/2 tsp Ground Cinnamon

3. 3

   Step 3: Bake the actual pressed crumb shell at 350°F / about 175°C for ten minutes until only lightly browned. Keep the reserved actual topping crumbs out of the oven.

   Bake pressed graham crumb shell · 10 minUses The actual pressed shell only; keep the two tablespoons topping crumbs separately

4. 4

   Step 4: Combine all the milk (2 1/2 cups), only the half-cup CUSTARD sugar (½ cup), cornstarch (1/4 cup), three egg yolks, vanilla extract (1 tsp) and salt (1/4 tsp) in a saucepan. Cook over medium heat, stirring constantly, until the actual mixture bubbles and thickens to a pudding texture, with the egg custard fully cooked to at least 71°C / 160°F. Set this actual cooked custard aside briefly while making the meringue.

   Uses 2 1/2 cups Milk · ½ cup sugar for custard · 1/4 cup Cornstarch · 3 Egg Yolks · 1 tsp Vanilla Extract · 1/4 tsp Salt

5. 5

   Step 5: With clean beaters and a clean bowl, beat all three egg whites with only the quarter-cup MERINGUE sugar (¼ cup) and cream of tartar (1/4 tsp) until the actual mixture holds stiff glossy peaks.

   Uses 3 Egg White · ¼ cup sugar for meringue · 1/4 tsp Cream Of Tartar

6. 6

   Step 6: Pour all the actual custard into the baked crust. Cover with all the actual meringue, making small peaks, and sprinkle the separately reserved two tablespoons actual combined crumbs over it. Put the fully assembled pie in the preheated oven.

   Uses The complete actual baked crust · All actual custard · All actual whipped meringue · About 2 tbsp actual reserved combined crumb mixture

7. 7

   Step 7: Bake at 350°F / about 175°C for around ten minutes, watching carefully, until the meringue is browned and cooked through. Check its egg-white layer reaches 71°C / 160°F rather than judging only the browned surface, and continue gentle baking as needed.

   Bake meringue topping until browned and cooked · 10 minUses The complete actual assembled pie

8. 8

   Step 8: Let the actual baked pie cool enough to refrigerate safely, then chill in the refrigerator before slicing. Serve the pie the same day, preferably within a few hours of baking, since the meringue softens over time. Keep it refrigerated until serving.

   Uses The complete actual cooked pie