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Butterscotch Meringue Pie

Source of Recipe


From "Fannie Flagg's Original Whistle Stop Café Cookbook"



List of Ingredients



• 1 cup firmly packed light brown sugar
  
• ¼ cup cornstarch
  
• ½ tsp salt
  
• 3 cups half-and-half or evaporated milk
  
• 4 eggs, separated
  
• 2 Tbsp butter, softened
  
• 1¾ tsp vanilla extract
  
• ½ tsp butter rum extract (optional)
  
• 1 baked 9-inch pastry shell
  
• ½ tsp cream of tartar
  
• ½ cup granulated sugar
  






Instructions



1. Combine brown sugar, cornstarch, and salt in a heavy, medium saucepan. Stir in half-and-half until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly.
   
   
2. Slightly beat the egg yolks and stir in one-fourth of hot mixture, then blend yolk mixture into remaining hot mixture. Cook 1 minute, stirring constantly. Remove from heat; stir in butter, 1 teaspoon vanilla, and the butter rum extract, if you wish. Pour into pastry shell.
   
   
3. Preheat oven to 400°F.
   Beat egg whites and cream of tartar until foamy; beat in granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in remaining ¾ teaspoon vanilla; spread over hot filling, sealing to edge. Bake for 15 minutes, or until meringue is lightly browned. Cool; serve warm or cold.
   
   Makes one 9-inch pie