I have yet to meet another family that makes this scrumptious pie. I am not sure where it comes from, but my mom's side of the family always made it at holidays and it is so good! Certainly not diet friendly... but on Thanksgiving, diets don't count.
Tools you'll need
Large pie dish (glass preferred)
Electric mixer
Two mixing bowls (metal or glass preferred for the meringue)
Measuring spoons
Liquid Measuring glass
Small/medium sauce pot
Mixing spoon
Ladle
1 small mixing bowl
Ingredients
You'll need to use my pie crust recipe so will need those ingredients. Everything below is for the filling:
10 T flour
5 Eggs, separate the yolks from the whites (whites go in a bowl and into the fridge for later)
2 C evaporated milk (NOT condensed)
3 tsp real vanilla
3 Tbs salted butter
2 C Packed brown sugar (light or dark... dark will make it richer. I always use light because it's what I usually have on hand)
2 C cool water
Instructions
Have your pie crust shell baked and set aside. When baking an empty shell, use pie weights in the bottom to prevent the crust from bubbling up. Set it aside somewhere warm like the top of the oven where it'll stay warm but not cook further.
In the small mixing bowl, beat the egg yolks and 1 Tbs of luke warm water together and set aside. Then in a decent sized sauce pan/pot, mix the flour and sugar together until well combined and broken up so there are no lumps. Add the water and evaporated milk. Stir together and keep stirring while on medium-high heat until the pudding thickens. It should thicken to the point of pudding consistency. Do not stop stirring or it will burn. Once it is thick (this takes a while), use the ladle to trickle in some of the pudding mixture to the the egg yolks gradually continuously stirring. You need to do it slowly so the eggs don't cook when you add them in. Once combine, add the pudding/egg mixture back into the sauce pot and continue to stir. Stir and cook this new mixture for about 2-3 minutes longer. Remove from heat and stir in the butter and vanilla until the butter is melted and everything is fully combined.
The Meringue:
1/2 C white sugar
1/4 tsp cream of tartar
5 Chilled egg whites
3/4 tsp real vanilla
Add the cream of tartar to the chilled egg whites in the chilled bowl. Use the electric beater on high until it is glossy, then add the rest of the ingredients. Beat until the beaters leave peaks when the beaters are pulled out. This takes several minutes.
Pour the pudding into the pie shell (remove the pie weights first!). Then, using a rubber spatula, spread the meringue over the top so that it touches the crust on all sides. The meringue will shrink if you don't spread it enough... so spread it well. Make little peaks in the meringue for fun! Bake at 350 until the meringue browns on the peaks. Mangia!
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