Recipe - Butterscotch Meringue Pie

1 9inch pie shell
Three fourths cup Light brown sugar; firmly
packed
One fourth cup Granulated sugar
One fourth cup Cornstarch
One half teaspoon Salt
2 One half cup Milk
3 Egg yolks; slightly beaten
2 tablespoon Butter
1 teaspoon Vanilla extract

MERINGUE
3 Egg whites
One fourth teaspoon Cream of tartar
6 tablespoon Sugar
One half teaspoon Vanilla extract

Date: Sat, 23 Mar 1996 23:41:41 0500 (EST)

From: "S. Schwartz" honn@icanect.net

Recipe By: Dad
Prepare and bake the pie shell; allow to cool. In a medium saucepan,
combine the sugars, cornstarch and salt; mix well. Gradually stir in the
milk, mixing until completely smooth.

Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture
into the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat. Stir in the
butter and vanilla; pour immediately into the pie shell. Preheat oven to
400. Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.

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