BUTTERSCOTCH PIE

Steps:

• 1. Place oven rack in middle position; preheat oven to 350 degrees F.
• 2. In the top of double boiler, combine brown sugar, flour and salt.
• 3. Add milk and stir until any lumps are dissolved.
• 4. Cook over boiling water (do not let top pan touch the water) on medium-high heat, stirring constantly, for 10 minutes or until very thick.
• 5. Remove from heat and add several spoonfuls of the hot mixture to the beaten eggs (about 1/2- 3/4 cup) and mix until smooth (this is called tempering the eggs; don't skip this step or you will end up with scrambled eggs in the filling!)
• 6. Add egg mixture to the pan and, stirring constantly, cook over boiling water until thickened (approximately 2-3 minutes.)
• 7. Remove from heat and stir in the butter and vanilla until thoroughly combined.
• 8. Let cool slightly for a few minutes, then pour into pie crust.
• 9. Make the meringue by beating egg whites until frothy.
• 10. Add cream of tartar and beat until stiff, but peaks still bend.
• 11. Gradually add sugar while beating; add vanilla and beat until combined and has stiff peaks.
• 12. Spread meringue over filling, making decorative swoops and swirls.
• 13. Bake at 350 degrees F for 15 minutes; remove and let cool and set up for at least 3 hours at room temperature or 1 hour at room temperature and 1 hour in refrigerator. Refrigerate leftovers.