Smith And Welton's Tea Room Butterscotch Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup firmly packed light brown sugar |
1/4 cup cornstarch |
4 eggs, separated |
2 cups milk |
1/2 cup butter or margarine |
1 teaspoon vanilla extract |
1 baked (9-inch) pastry shell |
pinch of cream of tartar |
1/4 cup sugar |
Directions:
1. Combine brown sugar and cornstarch in top of a double boiler; mix well. Add egg yolks, milk, and butter, mixing well. Cook over boiling water, stirring constantly, 30 minutes or until thickened. Remove from heat; stir in vanilla. Pour filling into pastry shell.
2. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is golden brown. Cool.
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