Old-fashioned Butterscotch Pie

This recipe calls for dark brown sugar for a deeper flavor, otherwise prepare it with light brown sugar for a lighter color and flavor.

INGREDIENTS

• Fully Baked Pastry Shell
  • For Filling:
• 1 1/2 C packed brown sugar
• 1/4 C all-purpose flour
• 1/8 tsp salt
• 3 TBL cornstarch
• 3 beaten egg yolks
• 1 1/2 cups milk (very hot)
• 2 TBL heavy cream
• 2 TBL margarine or butter
• 1 tsp vanilla
  • For Meringue:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Other necessary recipes: Basic Pie Pastry

STEP BY STEP

FOR FILLING:

1. Prepare and fully bake pastry shell as directed
   • Set aside to cool.
2. In a heavy, medium saucepan stir together the brown sugar, flour, and salt.
3. Temper egg yolks into hot milk.
4. Cook while stirring with a wire whisk till thickened
5. Cook and stir 2 minutes more. Remove from heat.
6. Stir in margarine or butter and vanilla.
7. Pour hot filling into baked pastry shell.

FOR MERINGUE:

1. In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl).
2. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves.
3. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.
4. Bake pie in a preheated 350 degrees oven for 15 minutes.
5. Cool on a rack for 1 hour.
6. Chill 3-6 hours before serving. Store in the refrigerator.