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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I've been cooking since I was a young boy. Now I enjoy preparing foods like this for my wife.Cary Letsche, Brandenton, Florida Ingredients:
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cup packed brown sugar |
2 cups milk |
1/4 teaspoon salt |
3 eggs yolks, beaten |
1 teaspoon vanilla extract |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
2. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
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