Butterscotch Meringue Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 2 cups whole milk
• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 3 tbsp butter, 1 tsp vanilla extract
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. 1Melt the butter and brown sugar together in a saucepan over medium heat until bubbling.
2. 2Whisk in the milk, cornstarch, and egg yolks, then cook, whisking constantly, until thickened, about 8 minutes.
3. 3Remove from heat and stir in the vanilla.
4. 4Pour the hot filling into the baked crust.
5. 5Beat the egg whites and cream of tartar with a mixer on medium until soft peaks form, then add the sugar 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. 6Spread the meringue over the hot filling, making sure it touches the crust all the way around to prevent shrinking.
7. 7Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are golden brown.
8. 8Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

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