Ingredients
Scale
- 1 (9-inch) pre-baked pie shell (butter-based crust)
- 1 1/2 cups dark brown sugar, firmly packed
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 3 large eggs, separated (yolks for filling, whites for meringue)
- 2 cups whole milk
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup granulated white sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). Ensure your pie shell is fully baked and cooled before starting the filling.
- In a medium heavy-bottomed saucepan, whisk together the dark brown sugar, flour, cornstarch, and salt until well combined and free of large lumps.
- In a separate bowl, whisk the egg yolks with the whole milk until smooth. Gradually pour the milk mixture into the saucepan with the dry ingredients, whisking constantly.
- Place the saucepan over medium heat. Cook, stirring continuously to prevent scorching, until the mixture bubbles and thickens into a pudding-like consistency (about 8-10 minutes).
- Remove from heat. Immediately stir in the softened butter and vanilla extract until the butter is fully melted and the filling is glossy. Pour the hot filling into the prepared pie shell.
- In a clean, dry glass or metal bowl, beat the 3 egg whites on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar a spoonful at a time, beating until stiff, glossy peaks form.
- Spread the meringue over the hot filling, ensuring you seal it all the way to the edges of the crust to prevent shrinking.
- Bake in the preheated oven for 10-12 minutes, or until the meringue peaks are beautifully golden brown. Remove and let cool completely on a wire rack before slicing.
Notes
For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. Ensure the filling is hot when you add the meringue to help cook the underside of the egg whites and prevent ‘weeping’. Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 45g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg