- INGREDIENTS:
For the crust:
1 pre-baked pie crust (9-inch)
For the filling:
1 1/2 cups brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup unsalted butter
4 egg yolks, beaten
1 teaspoon vanilla extract
For the meringue:
4 egg whites
1/4 teaspoon cream of tartar
5 tablespoons granulated sugar
DIRECTIONS:
Prepare the filling: In a saucepan over medium heat, combine brown sugar, flour, and salt. Gradually stir in milk and cook, stirring constantly, until thickened. Add butter and stir until melted.
Temper the egg yolks by slowly pouring some of the hot mixture into the yolks, stirring constantly.
Then, pour the tempered yolks back into the saucepan. Cook for an additional 2-3 minutes, stirring until thickened. Remove from heat and stir in vanilla extract.
Pour the filling into the pre-baked pie crust. Set aside to cool slightly while you make the meringue.
Make the meringue: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Spread the meringue over the butterscotch filling, ensuring it reaches the edges to seal.
Bake in a preheated 350°F (175°C) oven for 12-15 minutes or until the meringue is golden brown.
Allow the pie to cool completely before serving to let the filling set.