Butterscotch Meringue Pie
pie shell (9 inch)
light, firmly packed
cream of tartar
Prepare and bake the pie shell; allow to cool.
In a medium saucepan, combine the sugars, cornstarch and salt; mix well.
Gradually stir in the milk, mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly.
Remove from the heat. Stir half of the hot mixture into the egg yolks, mixing well; pour back into the saucepan.
Bring back to boiling, stirring; boil 1 minute longer.
Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400.
Meanwhile make the meringue.
For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar.
Beat the whites until stiff and glossy.
Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden.
Cool on wire rack for 1 hour before serving.