Butterscotch Meringue Pie

Directions

Pie doesn’t get much better than this. It’s a great holiday pie for Easter, Thanksgiving, or anytime you feel like doing some baking. I think my family loves this pie even more than a Chocolate Meringue.

Prepare and blind bake pie shell; let cool. A store-bought pie crust saves time, follow the instructions on the box to blind bake; let cool.

Make the filling

In a medium saucepan, add the brown sugar, ¼ cup sugar, cornstarch, and salt; mix well.

Gradually stir in the milk, stirring until smooth.

Over medium heat, bring to the boil, frequently stirring to avoid scorching; boil for one minute, then remove from heat.

Stir (temper) half of the hot mixture into egg yolks, mixing well; pour back into the saucepan.

Bring back to the boil, stirring occasionally; boil for one minute longer.

Remove from heat.

Stir in butter and vanilla; pour immediately into the pie shell.

Meanwhile, preheat the oven to 400℉ (200℃).

Make meringue

In a medium bowl, with a portable electric mixer or stand mixer, beat egg whites until soft peaks form when the beater is raised.

Gradually beat in sugar, two tablespoons at a time, beating well after each addition.

Continue to beat until stiff peaks form when the beater is raised.

Spread meringue over warm filling, sealing to edge of crust.

Bake 7 to 10 minutes, or until the meringue is golden.

Cool on a wire rack, away from drafts, 1 hour before serving.