This Lil Piglet

Vanilla Pudding Flapper Pie

It may not look like much but trust me, everyone loves this one.  This recipe comes from my grandmother and is my families all time favorite must have recipe at our Christmas dinner table and we make a lot because there never seems to be enough to go around.  Leftovers?  Forget about it!  There are recipes for Flapper Pie that you can make from scratch but this is so much easier and in mine and my families opinion, this is a much tastier recipe anyway.  There are a couple tricks to have the perfect Flapper Pie but as long as you follow those, your company will be very happy.



2 1/4 cups graham cracker crumbs

1/2 cup butter (real butter, no margarine)

1 tbsp brown sugar



2 large and 1 small package vanilla pudding (cooked – not instant)

Evaporated milk

Whipped Cream

Cinnamon, Chocolate shavings or graham cracker crumbs for granish. (Optional)



Preheat the oven to 325 degrees Fahrenheit.  Melt the butter and mix together with the graham cracker crumbs and brown sugar in a mixing bowl.  Press down into a 9 X 13 baking dish an cook in the oven for about 10 minutes or until slightly browned and set aside.  Cook pudding mixes as per package except use evaporated milk in place of regular milk.  You can use half regular milk if you don’t want the pudding to be as rich.  Make sure you do not overcook the pudding or burn to the bottom of the pan and constantly stir the pudding while cooking until thickened.  I use a wisk to avoid chunks in my pudding.  Pour cooked pudding over your previously cooked crust, cool completely in the refrigerator until set, cover with a generous amount of whipped cream/cool whip and sprinkle with graham cracker crumbs, cinnamon, chocolate shavings or any other garnish for a nicer presentation.  Place back in the refrigerator until ready to slice and serve.


Tip:  The real butter and evaporated milk substitution make this pie in my opinion.  Do not try to rush this pie, you must make sure the pie is completely cooled and set before adding the whipped cream or you will end up with a running pie.  This can definitely be made a day ahead before the big company entertainment day.

This was part of The 12 Days of Christmas Baking series but perfect for any holidayDay 12

Other 12 Days of Christmas Baking recipes:

Day 1 – Candied Pecans

Day 2 – Marshmallow Confetti Cake

Day 3 – Mini Apple Pies

Day 4 – Pumpkin Dump Cake

Day 5 – Black Bottom Cream Cheese Cupcakes

Day 6 – Pecan Pie

Day 7 – Whipped Shortbread Cookies

Day 8 – Mars Bars Rice Krispie Squares

Day 9 – Chocolate Chip Cookies

Day 10 – Chewy Ginger Snaps Cookies 

Day 11 – Walnut Chocolate Chip Pie


7 comments on “Vanilla Pudding Flapper Pie”

  1. I couldn’t help opening your post, this cake looked sooo good, I was hoping for the recipe, and I got it, thanks! 🙂 It’ll take a lot of patience of me to wait until it is cooled, I am an inpatient person who eats cake while still hot. I just can’t wait :). LOL

    • You just described me in a nutshell. LOL! Best to wait until completely cooled on this one or it would be messy; best served cold. 😉

  2. Hi Stacey,

    Great recipe. You photo make me crave for it. I’ll try this for family. I hope that I could do it well. I’ll get back here to share the outcome.

    David’s Cookie Dough

  3. This pie looks amazing!

  4. This pie looks really good. Growing up in the “home of flapper pie” Winnipeg, I don’t think there could ever be a real substitute, but I’m sure this one will be very tasty none the less. It’s more of what I use to make my banana cream pie (layer of bananas on the bottom and top of the pudding, then the whipped cream).

  5. Pingback: Vanilla Pudding Treats

  6. I presume you would use amount of milk on pudding boxes for pie and not pudding.

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