Flapper Pie

When I first tried flapper pie, I thought it was beyond disgusting. Who wants to eat a flavorless piece of pie that's packed with fat and sugar? I can think of far better things to eat if I'm going to be dealing with an increasing waistline as a result. So, after some playing around, I found a way to turn something bland into something amazing! Here's my take on a cheap & easy dessert, with a twist.

Flapper Pie

1 3/4 cups Graham cracker crumbs
1/3 cup Brown sugar (Demerara adds a wonderful flavor)
1/3 cup Butter, melted (margarine works in a pinch)

3 Egg yolks
1/2 cup White sugar
2 1/2 tablespoons Cornstarch
1 pinch Salt
2 cups Milk (I've used everything but skim & it's worked fine)
3 tablespoons Cognac

3 Egg whites
1/4 cup White sugar

Preheat oven to 425.

In a medium bowl, mix together graham crumbs, brown sugar & melted butter, until well blended. Press mixture into a 9 inch pie plate.

Using the top of a double boiler, whisk together egg yolks, sugar, cornstarch & salt. Very slowly, whisk in milk & cognac into egg mixture. Continue to whisk until mixture reaches a boil, or sauce thickens.

Pour custard mixture into pie shell.

Using electric mixer, beat egg whites until very foamy. Gradually beat in white sugar. Continue to beat until stiff peaks form. Spread meringue mixture over top of pie.

Bake in the oven until meringue is turning golden brown (6-10 minutes.)

Butter Tarts

This is a recipe of my own. It started off from getting it from a relative, then I slowly made changes. This is super easy, because I cheat! They still taste fantastic, so my guilt over taking the easy way, doesn't exist at all.

Butter Tarts

1 cup Brown sugar
1/3 cup Butter, melted (can use margarine in a pinch)
1 large Egg, beaten
2 tablesppons Milk
1/2 cup Raisins, currants or pecans
1 teaspoon Vanilla

12 frozen tart shells

Preheat oven to 450.

Mix all ingredients, except raisins (& tart shells, duh!) in a mixer, until light & fluffy. Slowly mix in raisins.

Place frozen tart shells on a cookie sheet.

Fill tart shells 2/3 full with mixture. May need to stir by hand occasionally to keep raisins from sinking to the bottom. (Or, if you want, you can cheat and simply add the raisins directly to each tart shell.)

Bake for 8 minutes at 450. Lower oven to 350 & continue to bake for 15-20 minutes.

Best to make these a day ahead of when you want to serve them.