Page 165 - United States of Pie

3 large egg yolks

For the meringue
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of kosher salt

6 tablespoons sugar
½ teaspoon vanilla extract

Make the pudding: Melt the butter in a medium-size stainless-steel
or other light-colored saucepan (you’ll need to be able to really see
the color of the butter as it cooks) over medium heat. The butter will
begin to foam, and then the foam will subside. Continue to cook,

swirling the pan and keeping a close eye on its contents. The butter
will begin to color and become highly aromatic. Watch it closely.
When it turns a light nut-brown color, add the brown sugar and the
salt, stirring until both are completely incorporated. Remove the pan
from the heat.
Slowly pour the milk into the brown butter mixture, stirring as you
do so. If the mixture begins to seize, sticking to the pan as you add

the milk, simply return the saucepan to medium heat and cook until
the mixture melts again.
Combine the flour, cornstarch, and egg yolks in the top of a double
boiler. Slowly add the brown butter mixture, whisking constantly to
incorporate the ingredients smoothly. Place the pan over simmering
water and cook, whisking the contents constantly, for about 8

minutes, until the mixture reaches the consistency of a loose
pudding and coats the back of a spoon. Remove the pan from the
heat and pour the pudding into the prepared graham cracker crust
(the pudding will continue to thicken as it cools). Lay a piece of
plastic wrap directly on the surface of the filling to prevent a skin
from forming, and refrigerate the pie until the meringue is ready.
Make the meringue: Preheat the oven to 350°F.

Using an electric mixer on high speed, beat the egg whites with
the cream of tartar until frothy. Add the salt and continue beating. As
the egg whites turn glossy, slowly add the sugar, 1 tablespoon at a
time, incorporating each spoonful before adding the next. Continue