Butterscotch Meringue Pie

Step 1

Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.

Step 2

In a heavy saucepan, melt the butter.

Step 3

Add the brown sugar and stir together until all the sugar is moistened.

Step 4

Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.

Step 5

As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.

Step 6

Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.

Step 7

Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.

Step 8

Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.

Step 9

In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.

Step 10

Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.

Step 11

Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.

Step 12

Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.

Step 13

Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.

Step 14

Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!