Use a prepared graham cracker pie shell for this recipe
- 8 oz butter
- 1 C brown sugar
- 1/4 C heavy cream
Heat and melt first three ingredients
- Drizzle in 3 C whole milk and bring back up to heat
- In separate bowl combine 2 egg yolks, 3 TBL corn starch, 1/2 tsp vanilla and 1 C whole milk
- Temper 1 C of the hot mixture into the egg mixture
- Drizzle tempered mixture back into the pot, whisking continually
- Whisk until it thickens, then pour into your pie shell
- Refrigerate for at least an hour
- Meanwhile, beat 2 egg whites till they start to firm, then add 1/2 C confectioner sugar, scant salt, and 1 tsp vanilla
- Continue to beat until stiff peaks form
- Spread onto pie, making a bunch of little waves or peaks
- Broil for a few minutes, or torch to brown
