Butterscotch meringue pie

 
                         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