Classic Meringue Pie

Ingredients

• •1 9-inch pie crust, pre-baked
• •1 cup sugar
• •3 tablespoons cornstarch
• •1/4 teaspoon salt
• •2 cups whole milk
• •3 egg yolks
• •2 tablespoons butter
• •1 teaspoon vanilla extract
• •4 egg whites
• •1/4 teaspoon cream of tartar
• •6 tablespoons sugar

Directions

1. 1In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
2. 2In a bowl, lightly beat egg yolks. Temper by slowly adding 1/2 cup of hot custard to yolks while whisking, then pour mixture back into saucepan. Cook for 1 minute, stirring constantly.
3. 3Remove from heat and stir in butter and vanilla extract. Pour filling into pre-baked pie crust.
4. 4Beat egg whites with cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar while beating until stiff, glossy peaks form.
5. 5Spread meringue over hot filling, making sure it touches the crust edges to prevent shrinking. Create peaks with the back of a spoon.
6. 6Bake at 350°F for 10-12 minutes until meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.

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