A cream pie with an unexpected flavor twist and beautiful brown- sugar- tipped meringue topping is a really inexpensive dessert ending for any meal as well as a great emergency dessert, since the ingredients are always on hand.
Prepare a pie shell for baking.. Combine 1/4 c. cornstarch with 3/4 c. sugar, 1/2 tsp salt, and 3 tsp instant coffee crystals in a medium saucepan. Stir in 2 1/2 c milk gradually, stirring constantly until it thickens and comes to boiling. Boil 1 minute. Blend half the hot mixture into 3 slightly beaten egg yolks; stir into the hot mixture in pan, stirring constantly for one minute. Remove from heat, stir in 1 Tb butter and 1 tsp vanilla, cool slightly and pour into crust.
Preheat the oven to 350. Beat 3 egg whites and 1/4 tsp cream of tartar until foamy. Add 1/3 c light brown sugar a little at a time, beating well after each addition. Continue beating until stiff glossy peaks form. Spread over the filling, being careful to touch the crust all the way around so no filling shows. "sealing the meringue" to the crust keeps the meringue from shrinking and weeping, which could conceivably make the baker weep, too. Bake at 350 for 15 minutes or until meringue is tipped with brown. Cool at room temperature away from drafts, and expect to have meringue problems if it's a really humid day.
