Here comes the part that can make or break your dessert, the meringue. You’ve got your egg whites, so pair them with some cream of tartar, which will stabilize them once they’ve been whipped into peaks. You’ll start your mixer and beat them until soft peaks form, then, and only then, you’ll gradually add in your sugar. The egg whites at this stage are strong enough to hold the addition of the sugar, and then they’ll whip up into nice, strong peaks that hold their form once shaped. Dollop that good stuff onto your filling, use a spoon to shape it however you like, then pop it in the oven and keep an eye on it until it reaches light golden perfection. Ah, so good! Flapper pie is one of our faves – we can see why the Canadians love it!
Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Filling:
2 1/2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping:
3 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
Preparation
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