BUTTERSCOTCH MERINGUE PIE

1 prebaked 10 inch pastry shell or flaky pastry for 10 inch pie
BUTTERSCOTCH FILLING:
1 1/2 c. brown sugar, light
2/3 c. cornstarch
1/2 tsp. salt
4 c. milk
6 slightly beaten egg yolks (separated, save egg whites)
6 tbsp. butter
2 tsp. vanilla extract

In saucepan, combine sugar, cornstarch and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat.

Stir small amount of hot mixture into slightly beaten egg yolks; immediately return to hot mixture; cook additional 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled pie shell. Spread meringue on top of pie and bake at 350 degrees for 12-15 minutes. Cool before serving.

MERINGUE:
6 egg whites, separated
1 tsp. vanilla extract
1/2 tsp. cream of tartar
12 tbsp. granulated sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form. Beat on high speed of electric mixer. Gradually add granulated sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot butterscotch filling, sealing to edge of pastry shell. Bake at 350 for 12- 15 minutes or until meringue is golden brown.


BUTTERSCOTCH PIE & NO FAIL MERINGUE

1 c. brown sugar
2 tbsp. flour
2 egg yolks
2 tbsp. butter
Vanilla
1 tbsp. cornstarch
1 tbsp. sugar
1/2 c. water
3 egg whites
Pinch of salt
6 tbsp. sugar
1 tsp. vanilla

In a heavy saucepan combine all ingredients. Cook until this is thick. Pour into baked pie shell and cover with meringue and return to oven and bake until meringue browns lightly. Cook the first 3 ingredients until thick and clear. Beat the egg whites and salt until they form soft peaks at high speed with mixer. Add cooled mixture and 6 tablespoons sugar, a little at a time until you cannot feel the sugar between your fingers. Bake at 325 degrees until brown.