Flapper Pie

Method

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1. Heat the oven to 175°C / 350°F.

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2. Mix the crushed crackers, sugar and melted butter until they hold together when squeezed. Press firmly into a 23 cm pie dish, up the sides, and bake for 8 minutes. Cool while you make the custard.

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3. Whisk the sugar, cornflour and salt in a saucepan, then whisk in the milk and egg yolks until smooth.

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4. Cook over medium heat, whisking constantly, for about 6 minutes, until the custard thickens and bubbles. Boil for 1 minute more, then take it off the heat and stir in the butter and vanilla.

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5. Pour the hot custard straight into the crust.

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6. Beat the egg whites and cream of tartar to soft peaks. Add the sugar a tablespoon at a time, beating until stiff and glossy.

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7. Spread the meringue over the hot custard, sealing it to the crust all the way round, and swirl into peaks.

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8. Bake for 10 to 12 minutes, until the peaks are golden.

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9. Cool on a rack, then refrigerate at least 3 hours until set.

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Chef’s Tips

• Whisk constantly as the custard thickens. It catches and lumps at the base of the pan.
• Spread the meringue on the hot custard. Cold custard makes the meringue slide and weep.
• Use a clean, dry bowl for the egg whites. A trace of fat stops them forming peaks.

Pairing Suggestions

• Fresh strawberries
• Black coffee
• A cup of tea

Storage & Reheating

Keep in the fridge up to 2 days. The meringue softens the longer it stands.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.