Hands On Time: 15 minutes
Total Time: 45 minutes
1/2 cup plus 6 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 cups whole milk
2 large egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla
1 pie shell, cooked and cooled
2 large egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
To make the pie: Heat the oven to 350 degrees.
In a medium saucepan, whisk together 6 tablespoons of the sugar, the flour and the cornstarch until no lumps remain. In a medium bowl, whisk together the milk and egg yolks, then stir into the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture has thickened. (If lumps form, puree the cooked custard in a food processor before proceeding.)
Meanwhile, in a cast-iron skillet, heat the remaining 1/2 cup of the sugar over medium-low heat. Let the sugar melt and caramelize until it turns golden brown, occasionally swirling the pan. Remove the skillet from the heat and let cool slightly. Whisk in the butter until well-combined.
Pour the custard into the skillet with the warm caramel. Whisk until the caramel is completely dissolved, about 5 minutes. Stir in the vanilla, then pour the mixture into the prepared pie crust.
To make the meringue: In a large bowl, combine the egg whites, sugar and cream of tartar. Beat with an electric mixer until stiff, glossy peaks form when the beaters are lifted, about 5 minutes.
Spoon the meringue over the pie filling. Using a flat spatula, spread the meringue to the edges first, taking care to seal the meringue to the crust. Work inward with the spatula until the entire pie is covered evenly with the meringue. Use the back of a spoon to push gently into the meringue, swirl and then lift, creating peaks. Bake the pie until the meringue is lightly browned, 10 to 15 minutes.
Cool the pie on a rack for about 30 minutes, then transfer to the refrigerator and chill overnight before serving.
Per serving: 305 calories (percent of calories from fat, 39), 5 grams protein, 43 grams carbohydrates, 1 gram fiber, 13 grams fat (6 grams saturated), 71 milligrams cholesterol, 228 milligrams sodium.
About the recipe
Recipe courtesy of Clarice White.