Combine flour and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork until flour is just moistened. Wrap in plastic food wrap; flatten slightly. Refrigerate 1 hour.
Heat oven to 475°F.
Roll out chilled pastry on lightly floured surface into 12-inch circle. Place into 9-inch pie pan. Trim pastry to 1 inch from edge; crimp or flute edge. Prick bottom and sides. Bake 8-10 minutes or until lightly browned. Cool completely.
Reduce oven temperature to 350°F.
Melt 1/4 cup butter in 2-quart saucepan over medium heat. Stir in dark brown sugar. Add
2 1/2 cups milk; stir 1-2 minutes or until sugar is dissolved. Continue cooking 5-7 minutes or until mixture bubbles around edge.
Whisk together remaining 1/2 cup milk, cornstarch and egg yolks in bowl. Add small amount hot milk mixture to egg yolk mixture; mix well with whisk. Gradually add egg yolk mixture to hot milk mixture. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil. Continue cooking 1 minute or until mixture is thickened. Immediately pour into baked crust.
Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, 4-5 minutes or until glossy, stiff peaks form and meringue is smooth. Spread meringue over hot filling, sealing to edge of crust. Bake 10-15 minutes or until meringue is lightly browned.
Cool 1 hour. Refrigerate at least 2 hours before serving.
To prevent crust from puffing up as it bakes, line pastry shell with aluminum foil. Place pie weights or dried beans on foil to cover bottom surface. Bake as directed above.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #11067©1999Land O'Lakes, Inc.