• Brown the pie shell per instructions on the package or in the recipe you used to make yours from scratch. (Congrats to you on that accomplishment!!)
• In a cast iron skillet (or sauce pan) mix dry ingredients and milk until steaming.
• Beat egg yolks, add a small amount of milk and whisk it in. This is called tempering. You want to bring the temperature up a little without cooking the yolks.
• Add tempered egg yolks to hot mixture.
• Add vanilla and butter and stir in. Continue stirring and allow to thicken.
• Pour into pie shell.

Meringue

• In chilled mixing bowl, mix egg whites and cream of tartar until foamy.
• Slowly add sugar and beat until stiff (but not dry) peaks form.
• Top pie with meringue, bake until just slightly browned.
• Cool before serving