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1
Combine flour and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
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2
Stir in enough water with fork until flour is just moistened.
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3
Wrap in plastic food wrap; flatten slightly.
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4
Refrigerate 1 hour.
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5
Heat oven to 475F.
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6
Roll out chilled pastry on lightly floured surface into 12-inch circle.
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7
Place into 9-inch pie pan.
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8
Trim pastry to 1 inch from edge; crimp or flute edge.
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9
Prick bottom and sides.
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10
Bake 8-10 minutes or until lightly browned.
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11
Cool completely.
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12
Reduce oven temperature to 350F.
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13
Melt 1/4 cup butter in 2-quart saucepan over medium heat.
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14
Stir in dark brown sugar.
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15
Add 2 1/2 cups milk; stir 1-2 minutes or until sugar is dissolved.
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16
Continue cooking 5-7 minutes or until mixture bubbles around edge.
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17
Whisk together remaining 1/2 cup milk, cornstarch and egg yolks in bowl.
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18
Add small amount hot milk mixture to egg yolk mixture; mix well with whisk.
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19
Gradually add egg yolk mixture to hot milk mixture.
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20
Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil.
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21
Continue cooking 1 minute or until mixture is thickened.
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22
Immediately pour into baked crust.
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23
Beat egg whites and cream of tartar in bowl at high speed until foamy.
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24
Continue beating, gradually adding 1/2 cup sugar, 4-5 minutes or until glossy, stiff peaks form and meringue is smooth.
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25
Spread meringue over hot filling, sealing to edge of crust.
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26
Bake 10-15 minutes or until meringue is lightly browned.
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27
Cool 1 hour.
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28
Refrigerate at least 2 hours before serving.
