Ingredients
- 1 Graham cracker pie crust
- 3/4 cup packed brown sugar
- 2 Tbsp all-purpose flour
- 2 Tbsp cornstarch
- 2 cups whole milk
- 3 large eggs - separated
- 1/4 tsp. cream of tartar
- 1/2 tsp. pure vanilla extract
- 6 Tbsp butter - melted
Preparation
Step 1
Heat oven to 350.
Melt 6 Tbsp butter in a small saucepan over medium heat. Once melted, swirl pan until butter begins to brown and smell nutty - 2 to 3 minutes more; remove from heat.
In a large bowl, combine brown sugar, flour, cornstarch and 1/2 tsp. salt. Stir in the browned butter, milk and egg yolks until fully incorporated. Place the large bowl over (but not in) a saucepan of simmering water and cook, whisking, until the mixture thickens and coats the back of a spoon, about 8 minutes. Pour pudding mixture into pie crust. Lay a piece of plastic wrap directly on the surface of the pudding. Refrigerate until meringue is ready.
Using an electric mixer, beat egg whites and cream of tartar until frothy. Add remaining 1/4 tsp salt and continue beating until soft peaks form. Gradually add 6 Tbsp granulated sugar, 1 Tbsp at a time. Continue to beat until stiff, glossy peaks form, about 4 minutes. Beat in the vanilla.
Remove the plastic from pudding; spoon some of the meringue onto the edge of the pudding, spreading it right to the edge to create a seal. Spoon the rest of the meringue into the center and, using the back of a spoon, spread to cover the entire top.
Bake until the meringue is golden brown 10-15 minutes. Let stand at least 1 hour before serving.