Page 229 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the caramel lining
Combine the granulated sugar, cream, butter, and salt in a heavy-

bottomed saucepan over low heat and cook, stirring, until the sugar
has melted. Clip on a candy thermometer and heat until the
caramel reaches 240°F (116°C), then allow it to cool completely.

Procedure for the filling
1

. Whisk together the brown sugar, vanilla, cornstarch, egg yolks, salt,
and ½ cup (120 ml) of the milk in a mixing bowl.
2
. Heat the remaining milk and the cream in a saucepan over medium

heat until it comes to a simmer. Slowly pour the milk-cream mixture
into the sugar mixture, whisking constantly until smooth.

3
. Return the mixture to the saucepan and cook it over medium heat,
whisking, until it thickens to the consistency of mayonnaise.
Transfer the custard to a bowl, and cover the top with a piece of
plastic wrap laid directly on the surface to prevent a skin from
forming. Set aside to cool to room temperature.

Assembly

1
. Pour the caramel into the cooled crust and smooth it along the
bottom and sides, using a small offset spatula. Spoon the custard
over the caramel and refrigerate the pie until the filling is cool and
set.

2
. Begin making a meringue by combining the brown sugar and ⅓
cup (75 ml) water in a heavy saucepan over low heat, stirring until
the sugar has melted. Attach a candy thermometer and heat the
sugar mixture until it reaches 234°F (112°C).

3
. While the sugar syrup is cooking, place the egg whites and salt in

the bowl of an electric mixer fitted with the whisk attachment. Whisk
until the egg whites are foamy.