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1
Line a 9-inch pie pan with crust and then crimp the edges decoratively.
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2
Line and fully bake the crust (see Notes).
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3
To make the filling:
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4
In a medium saucepan, combine the sugar, flour, and salt.
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5
Use a fork or a whisk to mix them together.
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6
Add the milk to the saucepan, and cook over medium heat, stirring often, until you have a thickened, smooth sauce, about 10 minutes.
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7
Place the egg yolks in a small bowl.
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8
Add about 1/4 cup of the hot milk mixture to the egg yolks, stirring constantly as you pour the milk slowly into the bowl.
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9
Mix well, Pour the warmed egg yolks into the saucepan of sugar and milk, stirring constantly to help them mix in smoothly.
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10
Cook, stirring often, 2 to 3 minutes more, until the filling is thick and smooth.
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11
Remove it from the heat and stir in the butter and vanilla, mixing everything evenly and well.
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12
Pour the filling into the baked piecrust and set aside.
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13
To make the meringue:
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14
Heat the oven to 350 degrees F. Beat the egg whites in a medium bowl with an electric mixer on medium speed until foamy.
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15
Increase the speed to high, and add the sugar gradually, about 1 tablespoon at a time.
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16
Beat the egg whites until the meringue is thick, shiny, and able to hold curly firm peaks.
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17
Scoop the meringue onto the filling.
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18
Spread it out to seal the edges to the crust, mounding it up in the middle.
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19
Use the back of a spoon to swirl it up into curly shapes.
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20
Place the pie on the middle rack of the oven.
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21
Bake until the meringue has turned a beautiful golden brown, 10 to 15 minutes.
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22
Place the pie on a cooling rack or a folded kitchen towel and let it cool.
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23
Serve at room temperature, or refrigerate and serve chilled.
