Smith And Welton'S Tea Room Butterscotch Meringue Pie
- 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
- 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.
- 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 350u0b0 for 10 minutes or until meringue is golden brown. Cool.
brown sugar, cornstarch, eggs, milk, butter, vanilla, pastry shell, cream of tartar, sugar
Taken from www.myrecipes.com/recipe/smith-weltons-tea-room-butterscotch-meringue-pie (may not work)