FLAPPER PIE

Serves: 8

■ 1 1/3 cups (330 ml) graham wafer crumbs

■ 1 1/2 cups (375 ml) sugar, divided

■ 1/2 tsp (2.5 ml) cinnamon

■ 1/3 cup (80 ml) salted butter, melted

■ 3 cups (750 ml) homogenized milk

■ 4 large eggs, separated

■ 3 tbsp (45 ml) cornstarch

■ 1 1/2 tbsp (22 ml) all-purpose flour

■ 2 tbsp (30 ml) salted butter

■ 1 tsp (5 ml) vanilla

■ 1/4 tsp (1 ml) cream of tartar

■ Dash salt

1. Preheat oven to 375 F (190 C).

2. To prepare crust, combine crumbs, 1/4 cup (60 ml) sugar and cinnamon. Add melted butter; mix well.

3. Reserve 1/4 cup (60 ml) crumb mixture for topping. Press remaining crumb mixture firmly into bottom and up sides of a nine-inch (23-cm) pie pan. Bake for 8 minutes; cool.

4. To prepare filling, scald milk in a saucepan over medium heat. Beat egg yolks to blend.

5. Gradually stir 1/2 cup (125 ml) scalded milk into beaten yolks; whisk yolk mixture back into scalded milk in saucepan.

6. Combine 3/4 cup (180 ml) sugar, cornstarch, flour and dash salt. Whisk into milk mixture.

7. Cook over medium heat, whisking constantly until thickened, about 5 minutes. Remove from heat. Stir in 2 tbsp (30 ml) butter and vanilla. Place lid on saucepan; set aside.

8. To prepare meringue, use medium speed of an electric mixer and beat egg whites until frothy. Add cream of tartar and beat until soft peaks form.

9. Combine remaining 1/2 cup (125 ml) sugar and dash salt. Beat into egg white mixture, 1 tbsp (15 ml) at a time, until stiff peaks form and sugar is dissolved.

10. Preheat oven to 350 F (175 C).

11. Pour hot pie filling into crust. Spoon meringue onto filling. Sprinkle with reserved crumb mixture.

12. Bake until meringue is golden brown, about 20-25 minutes. Cool to room temperature, no longer than 4 hours. Serve immediately or refrigerate for up to 24 hours.