Classic Gluten-Free Flapper Pie

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Average Rating: 5 | Rated By: 9 users

This incredibly delicious dessert is a Classic Flapper Pie recipe but without gluten. The pie is made with vanilla custard, gluten-free crust and topped with a meringue. Flapper pie is a staple of the Canadian prairie culture. I am super excited about this gluten-free dessert. The entire pie is made from scratch, including the buttery tender crust.

The flapper pie may look complicated because it is made with three layers, but it is simple enough for even a novice cook to make.

For the crust, I wanted it to be easy. So I made a paleo crust that is made with almond flour. To make the crust is very simple. Everything is mixed in a food processor, then pressed into a pie dish. Very easy!


flapper pie, gluten free


The custard layer takes a bit of time because you have to cook the vanilla mixture first, and yes, you have to keep stirring it so that it doesn’t clump up. But once this is done, there is only one thing to do — the topping called meringue.

Meringue is a simple mixture of egg whites, cream of tartar and a little sweetener. The egg whites are whipped until stiff peaks form, and this takes just minutes. That’s it for the topping.

To assemble, pour custard mixture in the pie crust, spread the topping over top and bake. Once the pie has chilled, it must be refrigerated, allowing it to set. The flapper pie is not difficult to make, but it takes a little time and a few extra steps. But I can assure you it is well worth it.

Flapper Pie Variations…

The wonderful thing about a flapper pie is that once you have the basic recipe, you can easily make it into various pies. Here are some of my favourites:

Banana Cream Pie ♥

Placed sliced bananas into the pie shell and top with cream

Coffee Cream Pie ♥

Add two tablespoons of instant coffee to the hot milk mixture and one extra tablespoon of sweetener.

Butterscotch Cream Pie ♥

Substitute butterscotch flavour for vanilla

Chocolate Cream Pie ♥

Mix 1/4 cup of pure cocoa powder and one extra tablespoon of sugar before adding the milk

Fruit Cream Pie (my favourite) ♥

Fold 1/2 cup of fresh fruit of choice into the filling and top with extra fruit before adding the meringue topping.

Coconut Cream Pie (A very popular pie) ♥

Add one cup of shredded coconut into the filling and sprinkle some on top of the meringue before baking.

If you love pies, please check out our entire list of gluten-free savoury or sweet pie recipes!


  • 1 3/4 cup almond flour
  • 2 Tbsp. Coconut sugar or sweetener of choice
  • 1/2 tsp. GF ground cinnamon
  • 2 Tbsp. Melted butter
  • 1 large egg, at room temperature
  • 1/3 cup coconut sugar or sweetener of choice
  • 1/4 cup arrowroot starch/flour
  • 1/8 tsp. Fine sea salt
  • 2 1/2 cups milk
  • 4 egg yolks, lightly beaten
  • 1 Tbsp. butter
  • 1 1/2 tsp. Pure vanilla extract
  • 4 egg whites
  • 3 Tbsp. sugar
  • 1/4 tsp. cream of tartar
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  • Place almond flour, sugar and cinnamon into a food processor and pulse briefly. Add butter and egg and pulse until a ball forms
  • Scoop out 1 tablespoon and set aside. Press dough into a 9-inch pie dish and bake at 375 F for 8 minutes
  • Mix sweetener, arrowroot powder and salt in a saucepan, then whisk in the milk. Cook over medium heat until the milk starts to thicken, stirring constantly 
  • Remove from the heat and add a couple of tablespoons of the hot mixture into the egg yolks. Whisk and return to the saucepan. Bring the milk to boil and cook for 1 minute. The mixture should be very thick. Stir in vanilla and butter, cool for 10 minutes then pour into the prepared crust
  • While the custard is cooling, prepare the topping. Whip egg whites with cream of tartar to soft peaks. Gradually add sugar while whipping to stiff peaks
  • Spoon the meringue onto the pie filling, sprinkle with reserved crust mixture. Bake at 375 F for 15 - 18 minutes, until the meringue is deeply golden
  • Cool to room temperature, then refrigerate for a few hours or overnight
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