My grandma used to make this retro dish, and it’s still a tradition for us to eat it now!

Ingredients:

1 9-inch deep-dish pie crust, pre-baked and cooled

1 cup dark brown sugar, packed

1/4 cup cornstarch

1/2 teaspoon salt

3 cups whole milk

4 large egg yolks

1/4 cup unsalted butter

1 teaspoon vanilla extract

For the Meringue:

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

Instructions:

Prepare the Filling: In a large saucepan, whisk together brown sugar, cornstarch, and salt. Gradually mix in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.

Temper the Egg Yolks: Beat the egg yolks in a small bowl. Gradually whisk in a portion of the hot mixture into the yolks to temper them, then slowly mix back into the saucepan. Continue cooking and stirring over medium heat until the mixture boils and thickens. Remove from heat and blend in the butter and vanilla extract until smooth.