Little Pie from the Prairies

Pie lovers have Sylvester Graham to thank for the creation of these three creamy delights. The Connecticut-born Presbyterian minister invented graham crackers as a diet food in the mid-19th century. Once the National Biscuit Company (now Nabisco) started manufacturing graham crackers in the early 1900s, however, the company packaged the product in boxes that typically included pie recipes. The recipes tended to be simple with affordable ingredients, and across North America families began using graham crumbs for their pie crusts. 

In the 1920s, prairie newspapers like the Edmonton Journal started running graham cracker ads featuring flapper pie. By the 1930s the dessert had skyrocketed in popularity because Depression-era housewives could spare the inexpensive pantry staples. 

These days, you can find flapper pie in diners across the prairies or at community bake fairs. For true pie in the sky, head to the Blackfoot Diner in Calgary. This twenty-four-hour venue has been serving the sweet treat since 1956, and they serve it really tall — the way it was intended.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes  
Servings: 6
Calories: 430kcal

Crust

▢ 1 1/4 cups graham crackers
▢ 1/4 cup melted butter
▢ 1/2 cup sugar
▢ 1 dash cinnamon

Filling

▢ 2 1/2 cups milk
▢ 1/2 cup white sugar
▢ 1/4 cup cornstarch
▢ 3 egg yolks
▢ 1 teaspoon vanilla
▢ pinch salt

Meringue Topping

▢ 3 egg whites
▢ 1/4 cup sugar
▢ 1/4 teaspoon cream of tartar

Instructions

• 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.
• 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.
• Beat the meringue ingredients together until they form stiff peaks.
• 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.
• Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
• 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.

Nutrition

Calories: 430kcal | Carbohydrates: 66g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 265mg | Potassium: 222mg | Sugar: 51g | Vitamin A: 530IU | Calcium: 144mg | Iron: 1mg

Tried this recipe?

Mention @TheKitchenMagpie or tag #thekitchenmagpie!