Pecan-Butterscotch Pie

• 1/2 cup firmly packed dark brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 1/4 cup light corn syrup
• 3 eggs, separated
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, divided
• 1 baked (9-inch) pastry shell
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1/4 cup plus 2 tablespoons sugar

1. Combine brown sugar, cornstarch, and 1/4 teaspoon salt in top of a double boiler; add milk and syrup, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla, and 3/4 cup pecans. Pour into pastry shell.
3. Beat egg whites (at room temperature), cream of tartar, and pinch of salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans. Bake at 350u0b0 for 12 minutes or until meringue is golden brown. Cool to room temperature. Chill thoroughly.

brown sugar, cornstarch, salt, milk, light corn syrup, eggs, butter, vanilla, pecans, pastry shell, cream of tartar, salt, sugar

Taken from www.myrecipes.com/recipe/pecan-butterscotch-pie (may not work)