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Butterscotch Pie

Yield 1 (9-inch) pie

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

How to Make It

  1. Combine first 4 ingredients in a large heavy saucepan.

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

  3. 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.

  4. 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.

  5. 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.

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