Butterscotch Pie

Recipe from

Southern Living

Ingredients

1 cup firmly packed light brown sugar
1/2 cup sugar
1/3 cup cornstarch
Pinch of salt
3 large eggs, separated
1 1/3 cups milk
2/3 cup water
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract, divided
1 baked 9-inch pastry shell
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 tablespoons sugar
1/4 teaspoon baking powder
Dash of salt

Preparation

Combine first 4 ingredients in a large heavy saucepan.

Combine egg yolks and next 3 ingredients. Gradually stir into brown sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Pour into pastry shell; set aside.

Combine 1 tablespoon cornstarch and cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup boiling water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; cool completely.

Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tablespoons sugar and baking powder; gradually add mixture to egg whites, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add cornstarch mixture, salt, and remaining 1 teaspoon vanilla; beat until blended. Spread meringue over warm filling, sealing to edge of pastry.

Bake at 325° for 25 to 28 minutes or until golden brown. Cool.