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1
Pie: Combine dry ingredients in a medium saucepan and stir to mix thor- oughly before you add liquids.
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2
Now add egg yolks (save the whites for the meringue) and milk and whisk until there are absolutely no lumps.
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3
Place directly over medium-low heat, stir CONSTANTLY until the pudding thickens and comes to a plopping boil.
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4
Watch it like a hawk and don't turn up the fire; at this stage it'll stick and burn at the least provocation!
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5
Remove from heat and stir in the vanilla and butter.
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6
Pour into baked pie shell.
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7
Top with meringue.
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8
Bake at 325F (160C) until the meringue browns, 15 to 20 minutes.
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9
Meringue: Beat egg whites and all other ingredients except sugar until foamy.
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10
Add sugar, one tablespoon at a time, while beating vigorously until the whites will hold a firm peak and are satiny looking.
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11
Spread meringue over the hot filling, starting with small amounts at the edges and sealing to the crust all around.
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12
If you don't make sure the meringue is well stuck to the crust at this stage, it'll shrink and pull away during the baking, which makes a lots less attractive pie.
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13
Spread pie with remaining meringue, making hills and valleys.
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14
Adding the sugar a little at a time helps make sure that it dissolves completely, and so helps prevent the meringue from weeping.
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15
Also, spreading the meringue over the hot filling helps.
