Looks good, but the proof will be in the eating. I decided to do an experimental, non-traditional crust. Using the peanut butter cookie recipe, I substituted almond butter, and pressed the huge cookie into the pie pan. The cookie kinda turned monstrous, even after I stabbed it with a fork. I ladled the filling in, then had to un-ladle some before it over-flowed. It's cooling now. Crossed fingers!
Here's the boring slide show with some of the steps needed to make this a success. My brother says the taste, texture, all that, is just as he remembers. The only odd thing is the meringue isn't quite the right color, not enough brown peaks. Prolly needed stiffer peaks. I can live with that.
I sat with my Great Aunt Rose Marie so she could give me verbal instructions to go with the written one. This is as close as I can get to those instructions.
"You need a good pot. It can be one of those non-stick kind, but use a good pot. Start with a cup of brown sugar, packed. You know what packed is? Good, add four tablespoons of flour until it's smooth. No, no heat yet. Stir it good, then turn on the heat and add a cup of--oh wait--a can of milk and a cup of water. I'll write the cup of water on the back. So, stir that until it gets hot then add the egg yolks. You keep the whites for the meringue. You know how to make meringue, don't you? No, well I write that down, too. I know I didn't spell meringue right, but you know what I mean. You don't want to just dump the yokes in though. You want to stir in some hot liquid from the pot so they don't turn all funny. Then you put them in and keep stirring until it bubbles. You know, like a volcano, bloop, bloop, like that. Cook it for a minute. If you don't, it will be too runny. Although, if you cook it too long, it will be too thick. That's where 'the touch' comes in. So then, take it off the heat and add your lump of butter or half stick and your teaspoon of vanilla. Set it aside while you make the meringue. Beat the egg whites until they get thick and throw in the sugar a little at a time. No, you can't do it by hand. You need an electric mixer. Remember, don't stir the filling until you are ready for the crust. Make sure you cook the crust first! Pour the filling in then top it with the meringue and put it in the oven for only about ten minutes. Watch it close until the top gets brown. That's it."
If you don't dream they can't come true