Butterscotch Cream Pie

This pie was a favorite of my daughter’s teacher. We tried several recipes. This one was the best.

1/2 cup packed dark brown sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

1/4 cup light corn syrup

3 egg yolks

3 Tablespoons butter

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

3 egg whites

1/4 teaspoon cream of tartar

1 pinch salt

3/8 cup white sugar

Preheat oven to 350°F.

In a 2 qt. saucepan, combine brown sugar, cornstarch and salt. Stir in milk and corn syrup. Bring to a boil over medium heat, scraping bottom and sides, stirring constantly. Boil gently for several minutes, stirring constantly, until thickened. Remove from heat.

In a 1 qt. bowl, beat egg yolks until thick and lemon colored. Temper eggs by gradually stirring 1/2 cup of hot milk mixture into beaten yolks. Pour back into hot milk mixture in saucepan, stirring constantly. Cook 5 minutes more over very low heat, stirring frequently. Do not let it boil or eggs will curdle.

Remove from heat. Stir in butter and vanilla. Pour into prepared pastry shell.

Beat egg whites with cream of tartar and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry.

Bake until golden brown, about 12 minutes.

Cool to room temperature. Chill thoroughly in refrigerator, several hours or best – overnight.