Thursday, 13 March 2014

Gluten & Dairy Free Graham Wafer Cream Pie

March is a Birthday Month

In our immediate family there are four birthdays and within our extended family and circle of friends there are four more.

Ingredients for Flapper Pie
In a previous post I talked about how Miracle Whip Chocolate Cake was and is a traditional birthday desert as is  Graham Wafer Pie also known as Flapper Pie.
As a small child I have fond memories of mother standing over the stove with stirring hot milk in the double boiler.  One of the first independent cooking tasks that I was given was to stir the milk as this thickened for Graham Wafer Pie. 

Separating eggs
Mother taught me to stir the milk by alternatively making a figure 8 followed by ∞, an 8 laid on its side.  In this way the milk did not burn to the bottom of the pot and scorch the pie filling.
Microwaving cream sauce

Today with microwaves in most kitchens we no longer need to stand over hot stoves.
The historical writings on Graham Wafer Cream Pie first shows up in the early 19th century cook books is thin at best and in the early 20th century became a favourite of Western Canadian Cooks.
I was surprised to learn this as I always thought of Graham Wafer Pie as a traditional Mennonite Pie as it appears in the Mennonite Cookbook and in Food that Really Schmecks.
Here is my Dairy Free, Gluten Free remake, please enjoy:
1 ½ cups Gluten free Graham Wafer Crumbs
1/4 Sugar
Melted Coconut oil enough to hold the graham wafer crumbs together in a pie plate

Cream filling:
½ cup sugar
Pinch salt
3 to 4 tablespoons corn starch (enough to thicken the cream filling)

Yolks of three eggs
2 ½ cups almond milk
3 teaspoon vanilla
375 degrees until topping is brown 
Graham Wafer Pie

Grandma Snyder
©2013-2014 twosnydergirls 

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