"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Flapper Pie Recipe

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This recipe for Flapper Pie, by , is from Grandma Ruth's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Ruth


1/3 cup butter
1 1/4 cups graham cracker crumbs
1/4 cup sugar
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
3 egg yolks
1/4 cup milk
1 tsp vanilla
3 egg whites
1/4 tsp cream of tartar
6 T sugar
3 T reserved crumbs

Melt butter. Stir in graham crumbs and sugar. Reserve 3 T. Press remaining crumbs into a 9 inch pie plate covering sides and bottom. Bake in 350 for 10 minutes. Cool.
Heat first amount of milk in heavy saucepan over medium heat until it boils.
Meanwhile mix sugar and cornstarch in bowl. Mix in salt, egg yolks, second amount of milk and vanilla. Stir into boiling milk until it returns to a boil and thickens. Pour into pie shell.
Beat egg whites and cream of tarter in bowl until a stiff froth. Add sugar gradually beating until stiff and sugar is dissolved. Spread over pie sealing well to crust. Sprinkle with reserved crumbs. Bake in 350 oven about 10 minutes until golden. Cool at least 2 to 3 hours.

Personal Notes:
Personal Notes:
Grandma Soderquist was the first one to serve this pie. Often she made a lemon filling. Both are excellent.




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