#3353 - Butterscotch Pie

(by Shirley McNevich)

1/4 cup softened butter1 cup Domino's dark brown sugar (packed)
4 TBSP flour
2 cups milk
3 egg yolks (save the whites)
1 tsp. vanilla
pinch of salt
1 - 9" pie crust dough
Meringue Topping: 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Grease a pie plate, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Bake at 350 degrees until crust is done, then cool completely. In a saucepan over medium low heat add butter and brown sugar--cook/stir until butter is melted and brown sugar is dissolved. Remove from heat. Beat egg yolks and set them aside. In a bowl add flour and 1 cup milk--stir well. Add beaten egg yolks and salt--stir until mixed. Add remaining 1 cup milk--stir until mixed. Put the brown sugar mixture back on the stove over medium low heat and add the flour mixture--cook/stir until thickened (it takes a LONG time, at least 30 minutes). Once thickened, remove from heat and add vanilla--stir for a few minutes until nice and thick, then let it cool until just warm. Meringue--in a mixer add 3 eggs whites, 1/2 tsp. vanilla and 1/4 tsp. cream of tartar--beat until peaks forms. Slowly add 6 TBSP white sugar while beating--beat until stiff peaks form. Spread the meringue over the warm pie making sure all edges of the pie are covered. Dip your finger in warm water and make a swirl pattern in the meringue. Bake at 350 degrees for 14-15 minutes or until meringue has a nice golden brown color. Cool completely. Refrigerate until cold.