Ingredients
Method
- In a saucepan, mix together the brown sugar, cornstarch, flour, and salt. Gradually stir in one cup of milk until smooth. Add the remaining milk and cook over low heat, stirring constantly, until the mixture starts to thicken.
- Remove from heat and add a small amount of the hot mixture to the beaten egg yolks. Mix well and then pour the yolk mixture back into the saucepan. Return to the heat and cook until the mixture thickens, stirring constantly.
- Remove from heat and add the butter and vanilla. Let cool for 10 minutes.
- Pour the filling into the baked pie shell.
- Preheat the oven to 350°F (175°C). In a bowl, beat the egg whites and water until foamy. Gradually add the sugar, beating until stiff peaks form. Spread the meringue over the pie, making sure to seal the edges.
- Bake for 5-10 minutes, or until the meringue is golden brown.
- Let cool and then refrigerate for at least an hour before serving.
Notes
Make sure to bake the pie shell beforehand according to the package instructions.
To avoid getting lumps in your custard, be sure to gradually add the milk to the dry ingredients while stirring constantly.
If you prefer a less sweet meringue, you can reduce the amount of sugar in the recipe.
To avoid getting lumps in your custard, be sure to gradually add the milk to the dry ingredients while stirring constantly.
If you prefer a less sweet meringue, you can reduce the amount of sugar in the recipe.