Homemade Butterscotch Meringue Pie Recipe

How to make it

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• Make 9-inch pie shell and bake.
• Mix brown sugar, cornstarch and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
• Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
• Remove from heat. Blend in vanilla. Pour immediately into baked pie shell. If desired, finish immediately with Pie Meringue.* Otherwise, let cool at room temperature.
• Lastly, pie may be chilled thoroughly (about 2 hours) and topped with sweetened whipped cream.
• MERINGUE
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Tops a 9-inch pie.
• Spoon meringue over hot pie filling.
• Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake 8 to 12 minutes at 400 degrees F or until meringue is delicate brown.
• Remove from oven and cool away from draft.
• Serve. Immediately refrigerate any remaining pie.