In the oven this pie filling separates into two almost equal layers: a light, cakey top over a softly set caramel custard. Owing to its sweetness and richness, this pie is best served in small wedges, topped with unsweetened whipped cream.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
1½ cups brown sugar
1½ tablespoons all-purpose flour
¼ teaspoon salt
2 egg yolks
2 tablespoons unsalted butter, melted
¼ cup light or dark corn syrup
⅔ cup milk, warmed slightly
1 teaspoon vanilla extract
2 egg whites
2 tablespoons sugar
Preheat the oven to 350°F. Roll out the dough and fit it into a 9-inch pie pan, then trim and flute the edges (see page 22). Set aside.
In a large bowl, combine the brown sugar, flour, and salt. Stir and toss together with a fork or whisk until evenly blended, pressing to break up any large lumps of sugar. Add the egg yolks, butter, corn syrup, milk, and vanilla, and whisk until completely mixed.
In a small bowl, using a hand-held beater or electric mixer, beat the egg whites until soft peaks form. Add the sugar and continue beating until the whites stand in stiff peaks that droop slightly when the beater is lifted. Scoop the beaten whites on top of the brown sugar mixture and, using a rubber spatula or wooden spoon, stir and fold them together until there are no drifts of unblended white. Pour into the prepared pie shell.
Bake for about 45 minutes, or until the filling has puffed and browned and a knife inserted slightly off-center comes out almost clean, with just a few traces of wet—but not raw—custard on it.
Serve warm or at room temperature.