It is really quite wonderful how simply nursery food, like custard, can be transformed into the most delicious of desserts – FLAPPER PIE.  This recipe is my mother-in-law’s recipe and has been the favorite dessert served at hundreds of suppers.    It has few ingredients and it is  easy to make.  FLAPPER PIE is a Canadian prairie favorite.  I have no idea where the name came from – perhaps because it is so easy to make one doesn’t get into a flap.


: Pie dessert
This pie should be eaten the day it is made, as custard does weep when it is stored in the refrigerator. But weeping or not it is still good the next day.
  • Make your graham crumb crust using the recipe on the back of the box. Make lots, at least a recipe and half. Take out about ¼ cup of the crumbs and press the rest into a glass pie plate. Use the bottom of a tumbler to press the crumbs firmly into place. Build the sides up nice and high so your custard doesn't spill over.
  • For the Custard
  • 3 cups whole milk
  • ¾ cup sugar
  • 4½ tbsp corn starch dissolved in a little of the cold milk from the 3 cups
  • pinch of salt
  • 3 eggs separated
  • 4½ additional tbsp sugar for the egg whites
  • 1½ tbsp butter
  • 1½ tsp vanilla
  1. Preheat your oven at 375°F. Whisk the egg yolks in a small bowl. Set aside.
  2. Heat the milk in a large saucepan. Add the sugar, a pinch of salt, and whisk until dissolved. Slowly add the corn starch/milk mixture and continue to whisk until the mixture (over medium heat) starts to thicken. Whisk for a few minutes more to cook the corn starch. Now whisk in the egg yolks and continue to whisk until the mixture becomes very thicken. This should just take 2-3 minutes. Watch you don't have the heat to high or you'll burn your custard. Take it off the heat and whisk in the butter and vanilla. Now pour this into your crumb pie shell.
  3. In your stand mix add the egg whites and whisk until foamy. Slowly add the sugar and tablespoon or so at a time. Whisk the egg whites until stiff and glossy.
  4. Spread the whipped egg whites over the custard making sure they cover ALL the custard right to the edges. Sprinkle the ¼ cup of crumbs over the top.
  5. Pop the pie onto the centre rack in your oven, in the middle of the rack. Bake at 375°F for 12 to 15 minutes until the top is a lovely golden brown. Cool at room temperature and then pop in the refrigerator for a while to set the custard. This pie should be eaten the day it is made, as custard does weep when it is stored in the refrigerator. But weeping or not it is still good the next day.
  6. You don't have to wait to have your floors redone to make this pie. Make it tonight for someone you love.


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3 Responses to OLD FASHIONED FLAPPER PIE (Custard pie)

  1. Pingback: FLAPPER PIE . . . CUSTARD PIE | Bel' Occhio's Blog

  2. Judy says:

    I used to love this, too…being a “prairie” person,..maybe Flapper relates to the Flappers of the 30’s ?? OX Judy

    • admin says:

      Or how about this Judy – so easy to make you don’t get in a flap over it. My husband has two favorite desserts – boston cream pie and flapper pie – and both are nostalgic comfort food for him. Virginia

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