You can never go wrong with butter and brown sugar. The creamy texture and caramel taste make everything seem right in the world. This may be the reason why butterscotch pie is so popular among pie-makers and at various pie fairs.
- 11⁄2 cups brown sugar, firmly packed,
- 1⁄3 cup cornstarch,
- 2 cups whole milk (for a richer taste, use stir in some heavy cream),
- 4 egg yolks,
- 2 tsp vanilla,
- 4 tbsp (1⁄2 stick) butter.
- 4 egg whites,
- 1⁄4 tsp cream of tartar,
- 1⁄4 cup sugar,
- 1 tsp vanilla.
- Prepare the Blind-Baked Crust.
- Prepare the filling: Combine the brown sugar and cornstarch in a saucepan and cook over medium heat, stirring. Gradually pour in the milk. Cook until the mixture thickens and bubbles. Remove from heat.
- Whisk the egg yolks in a medium bowl. Stir in a cup of the hot mixture to the eggs; stir really quickly so that the eggs don’t curdle. Return this egg mixture to the saucepan and cook until it starts simmering, stirring frequently. Cook for another 2 minutes, stirring nonstop.
- Remove from heat and add vanilla and butter. Stir well and pour into the blind-baked pie shell.
- Make the meringue: In a clean bowl, whisk the egg whites until foamy. Stir in the cream of tartar and whisk until peaks start to form. Whisk in sugar a little at a time. Stir in vanilla. Whisk until peaks become stiff. Top the pie filling with the meringue, spreading it all the way to the edge of the pie crust to create a seal. Using the back of a large spoon, dab at meringue to create decorative twists and curls.
- Bake at 375 degrees for around 10 minutes or until meringue peaks turn brown.