Mum-Mum's Butterscotch Pie

This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 372 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 3 egg whites
• 2 cups whole milk
• ¾ cup light brown sugar
• 3 tablespoons cornstarch
• ¼ cup salted butter
• 1 (9 inch) baked pie crust
• 3 egg yolks, lightly beaten

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.

Step 3

Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.

Step 4

Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.

Step 5

Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.

Step 6

Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.

Step 7

Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.