Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon
1/4 c Sugar -- granulated 1/4 c Butter -- melted

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

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

"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.

CRUST:

Combine crumbs, sugar and cinnaomn; 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_

Recipe By : A Century of Canadian Home Cooking

From: Robert Miles Date: 05-06-95 (159) Fido:
Cooking

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