My Family Recipes

Funny thing when I added this recipe to the internet,  there was not 1 recipe
for this pie on the net, now it is all over the place, even on facebook now.
some are slightly different, but all taste the same I am sure.
I see some use cinnamon in the crust, ours never had that.

Just hope everybody enjoys it as much as me.


    History of recipe:
    I can't describe this pie, but trust me, it is THE BEST PIE ever!
    It originates mostly on the prairies, as people in BC here think I am nuts
    when I say I like flapper pie, but boy they don't know what they are missing!
    Follow this recipe and you too can enjoy it.
    Will try and find a picture to add so you get the idea.
    It's basically a custard style of pie in a graham cracker crumb crust
    God, I am salivating thinking about it!
    WARNING- This pie is labour intensive and time consuming
    to make, as it has to be stirred all the time. But it is worth the effort.
    Your guests WILL come back, trust me!

    1/2 cup w sugar
    1/4 tsp salt
    2 Tbls. cornstarch
    1 Tbls. w. flour
    2 cups Whole milk
    2 egg yolks-slightly beaten
    1 Tbls. butter
    1 tsp vanilla
    blend together in saucepan, sugar, salt, cornstarch and flour
    gradually stir in milk until smooth
    cook over moderate heat, stirring constantly until mixture
    thickens and boils.  Boil 2 minutes.  Remove from heat,
    stir a little hot mixture into egg yolks.
    Add yolks to rest of hot mixture slowly, stirring to blend.
    Boil 1 minute stirring constantly.
    Remove from heat
    Blend in butter and vanilla
    cool 10 minutes
    pour into graham cracker crumb crust (recipe below)

    1-1/4 CUPS  graham crumbs
    1/4 cup softened butter
    1/4 cup sugar
    Blend crumbs, butter, and sugar using fingers
    Set aside 1/4 cup crumbs for topping below
    Press remaining crumbs against bottom and sides of 8" pie plate
    Glass preferably as tin will discolor the crust after a day
    Bake in moderate hot oven (375 deg F) for 8 minute
    Cool before adding filling
    Soggy Graham Crust?- Note- add a light egg wash after cooking the crust,
     and baking for a few minutes, then cool completely,
     will eliminate a soggy crust.

    2 egg whites
    1/4 cup sugar
    few grains of salt
    4 Tbls water
    Beat egg whites and salt until they hold a soft peak
    Gradually beat in sugar a little at a time until meringue is stiff.
    Spread over filling.
    Top with remaining 1/3 cup of crumbs from crust
    Sprinkle on top of meringue
    Bake in hot oven (425 deg F )for 5 minutes
    Cool at room temp for 3 hours before serving
    Then a very important step follows

    I have allowed the "right click", copy and paste, on this page,
    to save this recipe on your own computer.


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    Page created Dec 9, 2004

    Page last Updated on:
    April 17, 2016