Butterscotch Meringue Pie

Instructions

1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.

2. Gradually whisk in the milk until smooth.

3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

4. Boil for 1 minute, then remove from heat.

5. In a small bowl, lightly beat the egg yolks.

6. Gradually whisk in about 1/2 cup of the hot butterscotch mixture to temper the yolks.

7. Pour the tempered yolks back into the saucepan with the remaining butterscotch mixture, stirring constantly.

8. Return the saucepan to the stove and cook over low heat, stirring constantly, until the mixture thickens further, about 2 minutes.

9. Remove from heat and stir in the butter and vanilla extract until smooth.

10. Pour the butterscotch filling into the pre-baked pie crust.

11. Preheat the oven to 350°F (180°C).

12. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.

13. Gradually add the sugar, continuing to beat until stiff, glossy peaks form.

14. Spread the meringue over the hot butterscotch filling, making sure to seal the edges of the pie crust.

15. Use the back of a spoon to create decorative peaks in the meringue.

16. Bake the pie for 10-15 minutes, or until the meringue is golden brown.

17. Cool the pie on a wire rack for at least 1 hour before serving.