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Fluffy Raspberry Meringue Flapper Pie

Raspberry Meringue Flapper Pie - featured image
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This nostalgic dessert features a buttery graham cracker crust, creamy vanilla custard, a tart raspberry layer, and a billowy golden meringue. It’s easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 crackers, crushed finely)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 2 cups whole milk (or 2% milk)
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks (room temperature)
  • 2 tbsp unsalted butter
  • 2 tsp pure vanilla extract
  • Pinch of salt
  • 2 cups fresh or frozen raspberries (thawed if frozen)
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • Juice of half a lemon (about 1 tbsp)
  • 4 large egg whites (reserved from custard)
  • 1/2 cup granulated sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs and sugar in a bowl. Add melted butter and blend until mixture resembles wet sand.
  3. Press mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 10 minutes or chill in the fridge for 30 minutes for a no-bake crust.
  4. In a medium saucepan, whisk together milk and sugar over medium heat until steaming.
  5. In a separate bowl, whisk cornstarch with egg yolks until smooth.
  6. Temper yolk mixture by slowly pouring in 1/2 cup hot milk, whisking constantly. Pour tempered yolks back into saucepan and add a pinch of salt.
  7. Cook, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in butter and vanilla extract.
  8. In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring gently, until berries break down and mixture thickens (about 4-5 minutes). Remove from heat and strain seeds if desired.
  9. Spread raspberry filling evenly over cooled crust. Pour warm custard over raspberry layer and smooth with a spatula.
  10. Let pie cool to room temperature, then chill for at least 2 hours (overnight is best).
  11. In a clean, dry bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating.
  12. Gradually add sugar, one tablespoon at a time, then vanilla extract. Increase speed to high and beat until stiff, glossy peaks form (about 5 minutes).
  13. Preheat oven to 400°F (205°C). Spoon meringue over chilled custard, spreading to edges to seal. Create swirls and peaks.
  14. Bake for 5-7 minutes until meringue is golden brown. Cool at room temperature for 1 hour, then chill before serving.
  15. Slice with a hot, sharp knife for clean edges. Serve chilled or slightly cool.

Notes

For gluten-free, use gluten-free graham crackers or almond flour for the crust. Dairy-free options include almond or coconut milk and plant-based butter. Use room-temperature egg whites and a clean bowl for best meringue results. Chill pie overnight for perfect slices. Substitute raspberries with other berries or jam if needed.

Nutrition

Keywords: flapper pie, raspberry meringue, vanilla custard, easy dessert, potluck pie, nostalgic pie, graham cracker crust, fruit meringue pie

Find it online: https://fuzzyforker.com/fluffy-raspberry-meringue-flapper-pie-recipe-easy-vanilla-custard-filling/