Butterscotch Meringue Pie

* Exported from MasterCook *

Butterscotch Meringue Pie

Recipe By : Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" pie shell
----- Filling -- -----
3/4 c firmly packed light brown sugar
1/4 c granulated sugar
1/3 c cornstarch
1/2 tsp salt
2 1/2 c milk
3 egg yolks -- slightly beaten
2 tbsp butter or margarine
1 tsp vanilla extract
----- Meringue -- -----
3 egg whites -- at room temperature
1/4 tsp cream of tartar
6 tbsp granulated sugar

1. Prepare and bake pie shell; let cool.
2. Make filling: In med saucepan, combine brown sugar, 1/4 c granulated sugar
, the cornstarch and salt; mix well.
3. Gradually stir in milk, mixing until smooth.
4. Over med heat, bring to boiling, stirring occasionally; boil 1 min. Remove
from heat.
5. Stir half of hot mixture into egg yolks, mixing well; pour back into saucep
an.
6. Bring back to boiling, stirring occasionally; boil 1 min longer. Remove fr
om heat.
7. Stir in butter and vanilla; pour immediately into pie shell.
8. Meanwhile, preheat oven to 400F.
9. Make meringue: In med bowl, with portable electric mixer at med speed, bea
t egg whites and cream of tartar until soft peaks form when beater is slowly ra
ised.
10. Gradually beat in sugar, 2 tbl at a time, beating well after each addition
. Continue to beat until stiff peaks form when beater is raised.
11. Spread meringue over warm filling, sealing to edge of crust.
12. Bake 7-10 min, or until meringue is golden.
13. Cool on wire rack, away from drafts, 1 hr before serving.

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NOTES : Makes 6-8 servings