- 1 pre-baked pie shell
- ½ lb. light brown sugar
- ¼ lb. butter
- ½ c. water
- 1 3/8 c. milk, DIVIDED
- 2 egg yolks, lightly beaten
- 4 T. cornstarch
- 1 t. vanilla
- 2 egg whites (for meringue)
- 3 T. sugar
- In a heavy cast iron skillet on high heat or electric frying pan, caramelize the sugar, and then add the butter.
- When butter is melted, pour in ½ cup water and bring to a full boil. The sugar will crystallize.
- Continue to boil and stir until the crystals have dissolved. Patience!
- Remove from heat and cool to 150 degrees or less BEFORE the next step.
- Add 1-1/8 cups milk saving the final ¼ cup for later. Bring to a slow simmer.
- Gently stir the egg yolks, the final ¼ cup milk, and cornstarch together before adding to the sauce.
- Slowly boil until thick.
- Remove from heat and slowly beat while adding the vanilla. Pour into pre-baked pie shell.
- NOTE: if the mixture is a little lumpy or if you want more volume, you can beat the pudding before pouring into the pie shell.
- Make the meringue: In small mixing bowl beat the 2 egg whites at high speed until foamy.
- Gradually beat in the 3 tablespoons of sugar until stiff peaks form.
- Spread meringue evenly over hot filling, sealing to crust.
- Bake in 350-degree oven 15 to 20 minutes or until golden.
- Cool on rack; refrigerate before serving.