Canadian Flapper Pie 🇨🇦 1920’s vintage recipe, please read notes

Hi Neighbours, Happy Sunday to you all. OMGSH let me tell you how great this pie is and how much we hope you give this Canadian Flapper Pie a try. The crust is made with graham cracker crumbs but you can use digestive biscuits if you don't have graham crackers. The filling is an awesome made from scratch vanilla custard and topped with a fluffy and tasty meringue. Below is the recipe and a printable recipe card for anyone who would like to give this wonderful Canadian Pie a try
the video I forgot to put a sprinkle of graham crackers on top of the meringue then put in oven sorry

Link to printable recipe card

https://www.canva.com/design/DAFizBzU... cracker crust or you can use digestive biscuits

Canadian Flapper pie

The crust
1 1/4 cup of graham crackers crumbs (296 ml)
2 tablespoons of sugar (30 ml)
1/3 melted butter (79 ml)
mix all the above ingredients together and press into a 22 cm pie plate ( 9 inch)
press up the sides as well and back for 12 minutes in preheated oven 177℃ or 350℉
ummm one thing I forgot to do in video was save some of the crumbs for the top oops sorry

the custard for the middle
4 egg yolks
2/3 cup of sugar (about 158 ml)
1/2 tsp salt (2.5 ml)
1 1/2 table spoon of cornstarch (37 mls about)
1 tablespoon of all purpose flour (15 ml)
1 can of evaporate milk and the same amount in water ( a can has 375 ml so 1 and half cup)
1 tablespoon of butter (15 ml)
1 and 1/2 tsp of vanilla (7.4 ml)

separate eggs and let them get to room temp. whisk together well sugar, salt, cornstarch, flour.
whisk your yolks and have your milk in with the sugar mixture. Make sure you whisk everything well to make sure no lumps and it is smooth. Now add to sauce pan along with rest of the liquid and bring to a gentle bubble on medium heat. When it starts to bubble turn down to simmer. Make sure from the beginning of putting in sauce pan that you are stirring constantly making sure it doesn't scorch or burn . When it starts to thicken and you turned it down low keep stirring for about 2 more minutes. It will start to blurp when it is thick enough.

Now the Meringue
4 egg whites
1/2 tsp of cream of tartar (2.5 ml)
6 tablespoons of sugar (106 ml)
1/2 tsp of vanilla (2.5 ml)

Beat egg whites until foamy then slowly start to add your sugar and cream of tartar
I used hand mixer for this and I beat the eggs for like a good 7-8 minutes until it formed stiff peaks.

Now pour your custard into pie shell top with meringue sprinkle with graham cracker crumbs and bake at 325 ℉ about 170℃ for 20 minutes.

NOTES:
1) set pie on tray in oven because sometimes there is spillage
2 ) when you are done making the custard you can put cling film on top so skin doesn't form. If you forget just use a fork to lift the skin of the custard

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