-
1
Preheat the oven to 350 degrees.
-
2
Roll dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan.
-
3
Trim the edges.
-
4
Place parchment paper on the dough and fill with pie weights or dry beans.
-
5
Bake until the edges of the crust are golden brown, about 20 minutes.
-
6
Remove the paper and weights and set the crust aside to cool.
-
7
In a small saucepan, combine 3/4 cup of sugar and the flour, milk and salt and set over medium-high heat.
-
8
Cook, stirring, until the mixture thickens and is smooth, about 6 minutes.
-
9
Set aside.
-
10
Place the remaining sugar in a small skillet set over medium-low heat.
-
11
Stir occasionally with a fork until the sugar melts and turns amber in color.
-
12
Carefully add 1/2 cup of water.
-
13
(The mixture will sputter.)
-
14
Raise the heat to medium, and continue to cook, stirring, until the caramel is dissolved and the mixture is slightly reduced, about 4 minutes.
-
15
Add the caramel to the flour- and-milk mixture.
-
16
In a large bowl, whisk the egg yolks together and slowly whisk in the hot caramel mixture.
-
17
Return the mixture to the saucepan and cook over medium heat, stirring, for 3 minutes.
-
18
Remove from heat and whisk in the butter.
-
19
Refrigerate for 30 minutes.
-
20
When ready to assemble the pie, preheat oven to 425 degrees.
-
21
Stir the chilled caramel mixture before pouring it into the baked crust.
-
22
Spread meringue over the top and bake until lightly browned, about 15 minutes.
-
23
Serve warm or chilled.
