This pie has everything: Sugary, butterscotchy caramel tucked between a flaky crust and a fluffy, slightly toasted meringue. It's like heaven in a slice. And I made it for you.
Finding the wrinkled, water-spotted old index card that held my grandma's caramel pie recipe was the easy part. More difficult was reading her spidery cursive writing, deciphering the many abbreviations and making up the directions (as the recipe completely lacked these). It took some eye-straining and a few calls to my aunt, but with patience and lots of taste testing, I give you ...
1 pie crust, baked
1-1/2 cup brown sugar
1/2 cup butter, melted
3 eggs, separated
6 Tablespoons corn starch
1-1/2 cup milk
1 teaspoon to 1 Tablespoon vanilla extract
1/3 cup sugar
1/8 teaspoon cream of tartar
Directions: Bake pie crust. Beat egg yolks; add milk. Mix corn startch with brown sugar. Add butter. Combine all and cook over medium heat, stirring constantly, for 5-8 minutes. This is key — Don't let the mixture come to a boil. As soon as the first bubble breaks, remove from heat. Add vanilla and stir. Pour filling into baked pie crust. Top with meringue.
Meringue: Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread over filling and brown under broiler. Enjoy!