Butterscotch Pie

Butterscotch Pie
I've been cooking since I was a young boy. Now I enjoy preparing foods like this butterscotch pie for my wife. —Cary Letsche, Brandenton, Florida
Total Time
Prep: 30 min. 
Bake: 15 min. + chilling
Makes 6-8 servings

Ingredients
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1-1/2 cup packed brown sugar
  • 2 cups milk
  • 1/4 teaspoon salt
  • 3 eggs yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
Directions
  1. In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into pastry shell.
  2. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  3. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts1 slice: 487 calories, 20g fat (10g saturated fat), 116mg cholesterol, 330mg sodium, 73g carbohydrate (56g sugars, 0 fiber), 6g protein.

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