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Butterscotch: Butterscotch Meringue Pie

Source of Recipe

www.recipesource.com


List of Ingredients

9 " pie shell

FILLING:
3/4 cup firmly packed brown sugar
1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla

MERINGUE:
3 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar


Recipe

Prepare and bake pie shell; let cool. Make filling: In med saucepan, combine brown sugar, 1/4 c granulated sugar, the cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth. Over med heat, bring to boiling, stirring occasionally; boil 1 min. Remove from heat. Stir half of hot mixture into egg yolks, mixing well; pour back into saucepan. Bring back to boiling, stirring occasionally; boil 1 min longer. Remove from heat. Stir in butter and vanilla; pour immediately into pie shell.

Meanwhile, preheat oven to 400ºF. Make meringue: In med bowl, with portable electric mixer at med speed, beat egg whites and cream of tartar until soft peaks form when beater is slowly raised. Gradually beat in sugar, 2 tbl at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. Spread meringue over warm filling, sealing to edge of crust. Bake 7-10 min, or until meringue is golden. Cool on wire rack, away from drafts, 1 hr before serving.