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Butterscotch Meringue Pie




Source of Recipe


Cooking With Paula Deen


List of Ingredients




3/4 cup brown sugar
5 tbsp all-purpose flour
1/2 tsp salt
2 cups milk
2 egg yolks, lightly beaten
2 tbsp butter
1 tsp vanilla extract
1 (9-inch) prebaked pie shell
3 egg whites
1/2 tsp cream of tartar
2 tbsp sugar

Recipe



Combine brown sugar, flour and salt. Stir into milk slowly. Cook in a double boiler over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Add small amount of hot mixture into egg yolks, stirring rigorously. Add back to pot and cook 1 minute longer. Add butter and vanilla and cool. Pour filling into pie shell.

Preheat oven to 325°. In a medium bowl combine egg whites and cream of tartar. Beat at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over butterscotch filling. Bake for 18 minutes or until lightly browned. Refrigerate until ready to serve.