Send this recipe to a friend!

Join our Secret Cooking Community!

Cajun Cooking Recipes 
We have thousands of recipes throughout our site. 
Please browse our categories below:

All Recipes:
Alcohol Drinks Recipes
Appetizer Recipes
Alligator Recipes
Armadillo Recipes
Atkins Recipes
Bear Recipes
Beaver Recipes
Black Bird Recipes
Bread Machine Recipes
Cajun Recipes
Canadian Recipes
Chicken Recipes
Chili Recipes
Chocolate Recipes
Cookie Recipes
Crock pot Recipes
Diabetic Recipes
Dove/Quail Recipes
Duck Recipes
Easter Recipes
Elk Recipes
Frog Leg Recipes
Fruit Recipes
German Recipes
Goose Recipes
Ground Meat Recipes
Grouse Recipes
Gumbo Recipes
Halloween Recipes
Holiday Recipes
Hot Sauce Recipes
Ice Cream Recipes
Italian Recipes
Kids Recipes
Mardi Gras Recipes
Meatloaf Recipes
Mexican Recipes
Microwave Recipes
New Orleans Restaurant Recipes
Non Alcohol Drinks Recipes
Restaurant Recipes
Smoothie Recipes
Quick And Easy Recipes
Soup Recipes
St Patrick's Day Recipes
Turkey And Dressing Recipes
Wild Game Recipes

Flapper Pie

1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter; melted

FILLING

1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks; lightly beaten
1 ts Vanilla

MERINGUE

2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated

"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.

Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F
oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook
over medium heat, stirring, until boiling; stir a little into yolks, then
retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or
until thickened. Remove from heat; add vanilla and cool slightly. Pour
into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4 hours.

SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_

Thanks for visiting our Canadian Recipes Webpage

Delicious Cajun Recipes
E-Cookbook

Visit
Recipe Snoop Recipes
We snoop out recipes,
so you don't have to!

Recipe Snoop
Cooking Forum
Recipes, cooking tips,
cooking questions,
fun games, more!