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No Bake Canadian Flapper Pie with creamy filling and graham cracker crust

No Bake Canadian Flapper Pie

A delightful dessert combining a rich chocolate wafer crust, tangy lemon curd, and a fluffy meringue topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Canadian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups Chocolate wafer cookies, crushed; can substitute with other cookies.
  • ½ cup Butter, melted; unsalted preferred.
For the filling
  • 1 cup Lemon curd, store-bought or homemade.
For the meringue
  • 4 large Egg whites, at room temperature.
  • ¾ cup Sugar, granulated.
  • 1 tsp Vanilla extract, optional for meringue flavor.
  • ¼ tsp Cream of tartar, helps stabilize the meringue.

Method
 

Create the Crust
  1. Crush chocolate wafer cookies and mix with melted butter to form the crust. Press the mixture into a pie dish and chill until firm.
Prepare the Lemon Curd
  1. Prepare the lemon curd according to package instructions or use a homemade recipe. Pour it over the crust and chill until set.
Make the Meringue
  1. Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
Top the Pie
  1. Spread the meringue over the lemon curd, making peaks for texture.
Bake the Meringue
  1. Bake in a preheated oven at 350°F (175°C) until the meringue is lightly browned, usually around 10 minutes.
Cool and Serve
  1. Let the pie cool, then slice and serve chilled or at room temperature.

Notes

Make sure your egg whites are at room temperature for better volume. Use fresh lemon curd for a tangy taste; homemade is often the best. Don’t overmix the meringue; stop when you achieve stiff peaks. For an even more decadent experience, serve with whipped cream on the side. Chill the crust thoroughly to avoid a soggy bottom.