Instructions:
1. Begin making the butterscotch filling by combining brown sugar, cornstarch, and salt in a large saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.
2. In a small bowl, slightly beat the egg yolks. To temper the yolks, whisk in a small amount of the hot mixture into the yolks. Continue adding the hot mixture, about a half cup at a time, until you’ve mixed in at least half of it—this prevents the eggs from curdling.
3. Return the tempered yolks back into the saucepan. Heat over medium, stirring constantly, until the mixture just comes to a boil and becomes very thick. Remove from the heat and stir in the butter and vanilla extract until the butter has melted and is fully incorporated.
4. Pour the butterscotch filling into the pre-baked pie crust. Set aside to cool slightly while you make the meringue.
5. For the meringue, beat the egg whites with cream of tartar in a clean bowl until soft peaks form. While continuing to beat, slowly add in granulated sugar and keep beating until stiff peaks form.
6. Spoon the meringue over the warm filling, spreading to the crust edge to seal it and prevent the meringue from shrinking. Use the back of a spoon to create peaks in the meringue.
7. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the meringue is golden brown.
8. Remove the pie from the oven and allow it to cool for 1 hour. Then refrigerate for at least 3 hours, or until set, before serving.
Enjoy your homemade Butterscotch Pie with its beautifully browned meringue, knowing you’ve created a dessert that’s a time-honored delight across generations, perfect for any time a sweet craving hits.
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