Ingredients:
For the graham cracker crust:
12 sheets graham crackers (180 grams)
4 tablespoonsgranulated sugar (57 grams)
1/2 teaspoonkosher salt
6 tablespoonsunsalted butter, melted (90 grams)
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For the pie filling:
1/2 cupbuttermilk (128 grams)
1/2 cupCoronado Dulce de Leche (112 grams)
1 1/4 cupswhole milk (305 grams)
2 tablespoonsgranulated sugar (26 grams)
1/2 teaspoonkosher salt
1 teaspoonvanilla extract
3 large eggs plus 1 large yolk (213 grams)
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For the meringue:
3/4 cupgranulated sugar (150 grams)
1/4 cupwater (60 grams)
1/4 cupegg whites (60 grams)
1/2 teaspooncream of tartar
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For the drizzle:
3 tablespoonsCoronado Dulce de Leche (50 grams)
2 teaspoonswhole milk
Flaky sea salt, for garnish
Directions:
For the graham cracker crust: Preheat the oven to 350°F. Meanwhile, in a food processor, combine graham crackers, sugar, and salt. Pulse until entirely crumbled.
Add the melted butter and pulse until the mixture resembles wet, coarse sand.
Starting in the outer edges, add half of the graham cracker mixture into a 9-inch round pie pan. Press the mixture onto the perimeter to form an even outside crust. Then, add the remaining graham cracker mixture to the center and pat to form the bottom crust. Use the back of a measuring cup to help even out the surface.
Bake in the oven for 7 minutes, or until lightly golden. Remove from the oven and cool completely.
For the pie filling: In a medium saucepan over low-medium heat, combine the buttermilk, Coronado, whole milk, sugar, and salt. Cook until the sugar has melted and the edges of the pan begin to bubble. Remove from the heat, and add the vanilla.
Meanwhile, in a medium bowl, whisk the eggs and yolk together until thoroughly combined. Slowly add 1 tablespoon of the warm buttermilk mixture into the bowl of eggs to temper them. Carefully continue to add the warm mixture until the eggs reach the temperature of the warm liquid. Whisk the mixture until thoroughly combined.
Carefully pour the mixture into the prepared graham cracker crust and bake at 400°F for 25 minutes, or until the edges of the crust are golden-brown and the pie slightly jiggles at the center when gently shaken. Remove from the oven and cool completely.
For the meringue: As the pie cooks in the oven, make the meringue topping. In a medium saucepan over medium heat, dissolve the sugar in the water. Once translucent, raise the heat to medium-high and bring the mixture to a boil until a candy thermometer reads 240°F.
Meanwhile, in a stand mixer, combine the egg whites and cream of tartar and mix on medium-high speed until light, frothy, and the whites can hold a soft peak.
Carefully, begin to pour the sugar syrup into the eggs very slowly while whisking continuously, making sure to add small quantities at a time to avoid scrambling the eggs. When pouring the mixture, avoid hitting the whisk, as it may splatter the hot liquid.
Once the sugar syrup and egg mixture are combined, continue to whisk them at high speed for about 5 to 10 minutes, or until they become bright white and glossy, and stiff peaks hold when held upright. The mixture should feel room temperature once it begins to cool. If the mixture feels too hot when touching the outside of the bowl, use ice packs on the exterior of the mixing bowl to help bring the internal temperature down and promote fluffy peaks. Store in the refrigerator, covered, until ready to use.
Once the pie has thoroughly cooled, add the meringue over the top and gently spread using an offset spatula into an even layer with ribbon-like swirls and texture. Using a kitchen torch, carefully singe the top until golden at the highest points.
For the (optional) drizzle: Microwave the Coronado Dulce de Leche in a microwave-safe container for 15 seconds, or until loose enough to mix in the milk in a small bowl. Combine the two ingredients and stir until homogenous. Then, drizzle over the meringue and finish with flaky sea salt before serving.