1/3 (42g) cups rice flour (if you don’t have it, all-purpose
will do)
1/2 teaspoon salt
Filling
4 Tablespoons cornstarch
3/4 teaspoon kosher salt
2 1/2 cups (600ml) whole milk
3 large egg yolks
1/2 cup (151g) unsalted butter
3/4 cup (165g) dark brown sugar 3/4 cup
1 cup (230g) heavy cream
2 teaspoons vanilla extract
Brown Sugar Meringue
3 large egg whites
1/4 teaspoon kosher salt
3/4 cup (150g) brown sugar dark or light
1/4 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
To make the crust, mix all the ingredients with melted butter in
a bowl until the pie crust mixture is the consistency of wet
sand. Once the right texture, put the crust into a 9” inch tart
tin and press into the mold gently.
Poke holes into the tart crust with a fork and blind bake the
crust at 350°F (175°C) for 15-20 minutes, until golden brown.
To work on the pie filling, whisk together the cornstarch, salt,
whole milk, and egg yolks until smooth. Set aside by the stove.
In a heavy saucepan, melt the butter.
Add the brown sugar and stir together until all the sugar is
moistened.
Cook over medium heat until the butter/sugar mixture is boiling,
stirring frequently with a long-handled wooden spoon or
heat-resistant spatula.
As soon as the butter/sugar mixture barely starts to smoke,
carefully pour in the heavy cream. It will bubble up and
spatter. The sugar will seize up into a hard mass. Worry not.
Continue to cook and stir, switching to a whisk to make things a
bit easier, until the sugar melts back into the cream.
Once the mixture is smooth again, pour about half of it into the
egg mixture, whisking all the while. Then pour the egg mixture
back into the pan.
Cook over medium to medium-high heat until the mixture comes to
a boil. Boil, stirring constantly, for 2 minutes. Do not slack
on this part, or the pudding will not set up correctly. 2 full
minutes. Set a timer.
Strain the pudding through a fine-mesh strainer into a bowl.
Stir in the vanilla. Fill the prepared pie shell so it is full
up to the crimped edge. Set aside for a few minutes while you
make the meringue.
It’s time to make the meringue! In a metal bowl set over a pot
of simmering water, whisk the whites, salt, and brown sugar
together until all the sugar has dissolved and the mixture is
very hot–about 165°F (74°C).
Remove the bowl from the heat and beat on medium speed with a
hand mixer until the mixture thickens somewhat and lightens in
color.
Add the vanilla and beat on high speed until the tips of the
meringue just curl over a bit at the ends when you hold the
beaters upright.
Dollop the finished meringue onto the pie filling and carefully
spread it out so it completely covers the filling and meets the
crust all the way around.
Using an offset spatula, press it onto the meringue and then
lift straight up to make swoops and peaks if you’d like.
Place under the broiler, watching it carefully, or use a torch
to brown your meringue. Chill overnight before serving. Enjoy!
