FLAPPER PIE- GRANDMA'S

Flapper Pie- Grandma's image

No, My Grandma was not a flapper, far from it. But she was fascinated by the culture of the 1920's and the new wave of "liberated" women. She liked some of the music but she thought the dancing and short dresses (along with short haircuts for women) were scandalous. And the idea of women drinking alcohol... well, that was just...

Provided by Kathie Carr

Categories Pies

Time 35m

Number Of Ingredients 18

Ingredients

PIE SHELL:
1 graham cracker pie shell
PIE FILLING:
1/2 c sugar
1/4 tsp salt
2 Tbsp cornstarch
2 Tbsp flour
2 c whole milk
2 large egg yolks-slightly beaten
1 Tbsp butter
1 tsp vanilla extract
TALL MERINGUE:
1/2 c water
1 c sugar
4 large egg whites
1 pinch salt
1/2 tsp cream of tartar
1/2 tsp vanilla extract

Steps:

1. FILLING: Blend together in saucepan sugar, salt, cornstarch and flour. Gradually stir in milk and whisk until smooth. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 2 minutes. Remove from heat. Stir a little bit of the hot mixture into egg yolks. Add yolk mixture 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 then pour into graham cracker crumb crust. Cool completely before adding meringue.
2. TALL MERINGUE: Adjust oven rack to middle position and preheat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once this syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, very slowly pour hot syrup into whites (avoid pouring syrup onto beater blades or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny (5 to 9 minutes). Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve cold. Store any leftovers in refrigerator.