One of our favorite cookbook authors, Anne Byrn, sent us this recipe to share with our readers, and we went gaga. Can’t you just taste it through the photo?! Whether you call her the cake mix doctor, the dinner doctor, or simply Anne, just know that each recipe she pens is bound to be a fast favorite. This recipe comes from her cookbook, Anne Byrn Saves the Day.PinJust get a load of that ooey, gooey filling… Image: Ann Byrn Saves the Day
Let the eggs come to room temperature by taking them out of the refrigerator half an hour before you plan to make the pie.
Pie Crust:
Transfer the pie crust to a glass pie pan if you wish or leave it in its aluminum foil pie pan. If it’s not a preformed pie crust, fit it into a glass pie plate.
Make the brown sugar pie:
Bake the pie crust following the directions on the package until it is light brown. Let the crust cool on a wire rack while you make the pie filling. Leave the oven on, adjusting the temperature if necessary, to 400°F.
Place the brown sugar, flour, and salt in a medium-size saucepan and stir to combine. Slowly whisk in the milk. Place the pan over medium heat and cook, stirring constantly, until the filling begins to thicken and is bubbly, 4 to 5 minutes. Reduce the heat to low and continue to cook the filling until it has completely thickened, 2 minutes longer. Remove the pan from the heat.
Separate the eggs, placing the yolks in a small bowl and the whites in a medium-size stainless steel or glass bowl. Set the egg whites aside for the meringue.
Beat the egg yolks with a fork to combine.
Add 3 tablespoons of the hot filling to the egg yolks and stir well to combine. Then whisk the egg mixture into the low heat and cook, whisking, until the yolks are well combined and the filling is thick, creamy, and smooth, about 2 minutes. Remove the pan from the heat and stir in the butter and vanilla. Pour the filling into the baked crust.
Make the meringue:
Using an electric mixer, beat the egg whites on high speed until frothy, 1 to 2 minutes. Add the cream of tartar and continue beating on high speed. Gradually add the granulated sugar. Beat the egg whites until they are stiff and glossy and the sugar is dissolved, 4 to 5 minutes.
Pile spoonfuls of the meringue on top of the pie filling. Using a spatula, push the meringue to the edge of the crust to seal in the filling. Smooth the top of the pie.
Bake the pie until the meringue is just lightly browned, 8 to 10 minutes. Transfer the pie to a wire rack to cool to room temperature, about 3 hours before serving.
Keyword Brown, Kentucky, pie, Sugar
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