Smith And Welton's Tea Room Butterscotch Meringue Pie

Oxmoor House
one 9-inch pie


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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 350° for 10 minutes or until meringue is golden brown. Cool.

Created date

February 2010