1 unbaked pie crust in 9-inch size one cup packed light brown sugar Half a cup melted butter Onefourth cup cornstarch
Three big eggs; one-fourth teaspoon salt One cup's worth of milk One teaspoon vanilla essence.
Get ready the crust by Set your oven for 350°F (175°C). Blind bake a handmade crust for around ten minutes to avoid a soggy bottom.
Create the fulfillment by: Combine in a large pot the brown sugar, melted butter, cornstarch, and salt. Whisk until silky.
Gradually whisk in the eggs one at a time, then the milk. Cook steadily over medium heat until the mixture thickens and boils. This ought should run five to seven minutes.
Remove from heat and swirl in the vanilla extract. Spoon the contents into the ready-made pie crust. Bake until the crust is golden brown and the filling is set—between thirty and thirty-five minutes.
To let the filling entirely set, let the pie cool totally on a wire rack then chill it in the refrigerator for at least two hours.