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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Flapper Pie Recipe

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This recipe for Flapper Pie is from MY HOME COOKING - Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
• Crust:
• 1 1/4 cups graham crackers
• 1/4 cup melted butter
• 1/2 cup sugar
• dash of cinnamon
• Filling:
• 2 1/2 cups of milk
• 1/2 cup of white sugar
• 1/4 cup of cornstarch
• 3 egg yolks
• 1 tsp vanilla
• pinch of salt
• Meringue Topping:
• 3 egg whites
• 1/4 cup of sugar
• 1/4 tsp of cream of tartar
Directions:
Directions:
Instructions
1 Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
2 Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
3 Beat the meringue ingredients together until they form stiff peaks.
4 Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
5 Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
6 Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
 

 

 

 

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