Butterscotch Pie
Description
If you are needing a dessert to serve for a special occasion, try this delicious butterscotch pie. It's rich and luscious. It has just the right amount of flavor and sweetness from the butterscotch and meringue.
Ingredients
Crust:
1 baked 9 inch pie shell, still warm
Filling:
1 1/2 c. brown sugar
3 heaping T. cornstarch
1/2 t. salt
5 1/3 T. butter
3 c. whole milk
4 egg yolks, beaten (Save the whites for the meringue)
Meringue:
4 egg whites
1/4 heaping t. cream of tartar
7 t. powdered sugar
1 T. cornstarch
1/4 t. vanilla
Directions
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Filling:
Preheat oven to 425 degrees.
In a medium sized saucepan, cook sugar, cornstarch, salt, butter and milk until thick, stirring often so that the mixture doesn't burn on the bottom. Temper the eggs by pouring a small amount of the mixture into the beaten yolks; stir; add back to the rest of the mixture. Bring to a boil; cook for 2 minutes. Pour the filling into a warm crust.
Meringue:
Beat egg whites in a mixer until frothy; add cream of tartar, powdered sugar, cornstarch and vanilla; continue beating until soft peaks form. Spread on hot filling, making sure meringue is out to the edge of the crust.
Bake for 10 minutes.
Let cool for at least 2-3 hours before cutting or putting in the refrigerator.