A holiday feast is one meal you’ll want to ensure includes flavorful, thoughtful dishes. Unfortunately, it’s one of the busiest times of year, and sorting through recipes, especially for dessert, may get pushed down the to-do list.
1 store-bought 9-inch pie crust,
thawed if frozen
1 cup packed dark brown sugar
1⁄3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large eggs at room temperature
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
4 tablespoons granulated sugar
Let eggs come to room temperature, taking them out of the refrigerator half an hour before making the pie.
Transfer crust to glass pie pan. Bake pie crust following package directions until light brown. Let crust cool on rack while making filling. Leave oven on, adjusting temperature if necessary to 400 degrees F.
Place brown sugar, flour, and salt in medium-size saucepan and stir to combine. Slowly whisk in milk. Place pan over medium heat, stirring constantly until filling thickens and is bubbly, four to five minutes. Reduce heat to low and continue cooking filling until completely thickened, two minutes longer. Remove from heat.
Separate eggs, placing yolks in a small bowl and whites in a medium stainless steel or glass bowl. Set egg whites aside. Beat egg yolks with fork to combine. Add 3 tablespoons of the hot filling to egg yolks and stir well to combine. Whisk the egg mixture into the filling. Place pan over low heat and whisk until yolks are well combined and filling is thick, creamy and smooth, about two minutes. Remove pan from heat and stir in butter and vanilla. Pour filling into baked crust.
Make the meringue: Using an electric mixer, beat egg whites on high speed until frothy, one to two minutes. Add cream of tartar and continue beating on high. Gradually add granulated sugar. Beat egg whites until stiff and glossy and sugar is dissolved, four to five minutes.
Pile spoonfuls of meringue on top of filling. Using a spatula, push meringue to the edge of crust to seal in filling. Smooth the top of the pie.
Bake until meringue is lightly browned, eight to ten minutes. Transfer to a wire rack to cool about three hours before serving.
This holiday, wow your guests with simple yet flavorsome recipes.