3 cups all-purpose flour
1 teaspoon salt
3 cups white sugar
1 1/2 tablespoons unsalted butter
6 egg yolks
1 teaspoon baking soda
1 egg white
1/4 teaspoon salt
3/4 cup white sugar (see Note)
3/4 cup milk
3/4 cup butter
1/2 cup white sugar
3 egg whites
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar for pie filling:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C.) Adjust oven rack to medium-high. Lightly grease a 9x13 inch baking dish. Mix flour, salt and 3 cups of sugar; set aside. In a large bowl, cream butter until light and fluffy. Add egg yolks and milk; continue to cream mixture until well mixed. Stir in flour mixture, then vanilla extract; finally, stir in 1 cup of sugar and 1/2 cup milk. Gradually whisk dry ingredients into creamed mixture, then gradually pour into bottom of baking pan.
Bake in preheated oven for 40 minutes, or until set. Allow to cool for 10 minutes before serving. Truth be told, I have cooked this pie before in a double boiler over a pan of simmering water, and after 24 hours, it still tastes really good so I left it in the oven until it came out pretty close to how I did while it was still fresh.