Ruffle milk pie

Ingredients

For the crust

• 1 1/2 cups crushed chocolate cookies
• 1/4 cup melted butter

For the filling

• 2 cups whole milk
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 egg yolks
• 1/4 cup butter

For the meringue topping

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Step-by-step preparation

1. Preheat the oven to 350 °F (175 °C). Grease a 9-inch pie pan.
2. In a large bowl, mix the crushed cookies and melted butter until evenly combined.
3. Tip the cookie mixture into the pan and press it down firmly with the back of a spoon to form the crust.
4. Bake in the preheated oven for about 10–12 minutes, until the crust is firm. Remove from the oven and let it cool.
5. Meanwhile, make the filling. Heat the milk in a medium saucepan over medium heat until it starts to boil.
6. In another bowl, mix the sugar, cornstarch, vanilla and salt. Add the egg yolks and whisk until smooth.
7. Add the egg mixture to the hot milk and whisk well. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
8. Remove the pan from the heat and add the butter. Stir until it melts and is fully combined.
9. Pour the filling over the cooled crust and let it cool for about 10–15 minutes.
10. Meanwhile, make the meringue. In a large bowl, beat the egg whites and cream of tartar with an electric mixer to soft peaks.
11. Gradually add the sugar while beating until stiff peaks form.
12. Using a piping bag, pipe the meringue over the pie in ruffles, starting at the outer edge and working toward the center.
13. Lightly brown the surface of the meringue with a kitchen torch.
14. Refrigerate the ruffle milk pie for at least 1 hour before serving.