*  Exported from  MasterCook  *

                        Butterscotch Meringue Pie

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pie shell (9")
                        Filling:
     3/4  c             Light brown sugar -- firmly packed
     1/4  c             Granulated sugar
     1/3  c             Corn starch
     1/2  ts            Salt
   2 1/2  c             Milk
   3                    Egg yolks -- slightly beaten
   2      tb            Butter
   1      ts            Vanilla extract
                        Meringue:
   3                    Egg whites -- room temperature
     1/4  ts            Cream of tartar
   6      tb            Granulated sugar

Prepare and bake pie shell; let cool.

Make Filling:

In medium saucepan, combine brown sugar, 1/4 c granulated sugar, corn
starch, and salt; mix well.

Gradually stir in milk, mixing until smooth.

Over medium heat, bring to boiling, stirring occasionally; boil
1 minute. Remove from heat.

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

Bring back to boiling, stirring occasionally; boil 1 minute longer.
Remove from heat.

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

Meanwhile, preheat oven to 400°F.

Make Meringue:

In medium bowl, with portable electric mixer at medium speed, beat
egg whites and cream of tartar until soft peaks form when beater is
slowly raised.

Gradually beat in sugar, 2 tb at a time, beating well after each
addition. Continue to beat until stiff peaks form when beater is
raised.

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

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

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


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