Butterscotch Meringue Pie

Title:
Butterscotch Meringue Pie

Yield:
8 Servings

Categories:
Pie




Ingredients:





     1    9-inch pie shell


   3/4 c  Light brown sugar; firmly


          -packed


   1/4 c  Granulated sugar


   1/4 c  Cornstarch


   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


   1/4 ts Cream of tartar


     6 tb Sugar


   1/2 ts Vanilla extract





 Date: Sat, 23 Mar 1996 23:41:41 -0500 (EST)


 


 From: "S. Schwartz" 


 


 Recipe By: Dad


 Prepare and bake the pie shell; allow to cool. In a medium saucepan,


 combine the sugars, cornstarch and salt; mix well. Gradually stir in the


 milk, mixing until completely smooth.


 


 Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,


 stirring constantly. Remove from the heat. Stir half of the hot mixture


 into the egg yolks, mixing well; pour back into the saucepan. Bring back to


 boiling, stirring; boil 1 minute longer. Remove from heat.  Stir in the


 butter and vanilla; pour immediately into the pie shell. Preheat oven to


 400. Meanwhile make the meringue.


 


 For meringue, beat the egg whites until frothy with the cream of tartar.


 Gradually beat in the sugar. Beat the whites until stiff and glossy.


 


 Spread the meringue over the warm filling, sealing at edge of the crust.


 Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1


 hour before serving.


 


 MC-RECIPE@MASTERCOOK.COM


 


 MASTERCOOK RECIPES LIST SERVER


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.