Butterscotch Meringue Pie
1 (9-inch) pie shell, baked
1 cup packed light brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk
1/3 cup butter
3 egg yolks (reserve whites)
1 1/2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Mix brown sugar, cornstarch and salt in a saucepan. Gradually stir water and
milk into ingredients in saucepan. Add butter (NOT margarine) to ingredients in
saucepan. Cook the mixture over medium heat (stove burner set to medium),
stirring constantly, until it thickens and boils. After it reaches the boiling
point, boil it for one minute. Remove the saucepan from the burner.
Slightly beat egg yolks. Gradually stir at least half of the hot mixture into
the beaten egg yolks. Blend this mixture into the remaining mixture in the
saucepan. Boil the mixture for one minute, stirring constantly. Remove the
saucepan from the burner. Blend vanilla extract into the mixture in the
saucepan. Pour the mixture into the baked pie crust.
Make a meringue with the leftover egg whites. Add cream of tartar to the egg
whites. Beat the egg whites and the cream of tartar until they are frothy.
Gradually beat in the sugar, a little at a time. Beat the mixture until it is
stiff and glossy.
Spread the meringue over the hot pie filling. To prevent weeping or shrinking,
tightly seal the meringue to the edge of the crust. Bake the pie in a 400 degree
F oven for 8 to 10 minutes to brown the meringue.