Adapted from an ancient Domino sugar box and tested at high altitude. From Kristen Browning-Blas and Sue Henderson, makes one 9-inch pie.
Ingredients
9- inch prebaked pie shell
FILLING
3/4 cup packed dark brown sugar
3 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 1/4 cups milk
4 egg yolks, slightly beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
Meringue
Directions
Combine brown sugar, flour, cornstarch and salt in a medium saucepan. Gradually add milk, mixing until blended. Bring to a boil, stirring constantly, then reduce heat, cook and stir until thick and smooth, about 10 minutes. Remove from heat.
Gradually drizzle about 1/4 cup hot mixture into eggs, stirring eggs constantly so they don’t begin to cook.
Pour egg mixture back into pan and cook, stirring consantly, until thick, about 5 minutes. Stir in butter and vanilla until better melts. Remove from heat. Leave in pan, stirring every 5 minutes, while you make meringue.
Pour warm filling into prebaked shell. Spoon meringue on warm filling and spread to edge of pie crust to seal it. Bake at 400 degrees 8-10 minutes or until lightly browned. Cool thoroughly (about four hours).
Note: To cut meringue, use a sharp, nonserrated knife. Have a tall glass of hot water or hot running water close by. Dip the knife in the hot water, and do not dry it. Gently rock the knife through the meringue, drawing it through filling and crust. Wipe and rinse the knife, and repeat.
