Velvety smooth, fragrant, and creamy, this is a warming and perfectly soothing pie.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Combine the eggs, butter, sugar, cornstarch, cinnamon, allspice, and cloves in a saucepan and stir until thoroughly combined. Slowly pour in the half-and-half, stirring constantly. Cook over low heat, stirring constantly, for about 25 minutes, until thick and smooth. Remove from the heat and stir in the vanilla.
Step 2
Pour the filling into a shallow container, lay plastic wrap directly on the surface, and chill in the refrigerator for about 2 hours, until cold.
Step 3
Scrape the filling into the crust and return to the refrigerator for 2 to 3 hours.
Step 4
Preheat the oven to 325°F.
Step 5
Top the pie with the meringue, sealing the edges well.
Step 6
Bake for 20 minutes, just until the meringue is lightly browned. Cool to room temperature on a wire rack before slicing. Serve at room temperature or chilled.
