A legendary Southern custard pie with a deep butterscotch flavor from dark brown sugar, topped with a fluffy, toasted meringue.
1 Pre-baked 9-inch Pie Crust
1 cup Dark Brown Sugar (packed)
4 tbsp Unsalted Butter
2 cups Whole Milk (divided)
3 large Egg Yolks (save whites for meringue)
1/4 cup Cornstarch
1 tsp Vanilla Extract
1/4 tsp Salt
3 Egg Whites
1/4 tsp Cream of Tartar
6 tbsp Granulated Sugar
1.Melt butter in a saucepan, then stir in brown sugar and salt until bubbling.
2.Slowly whisk in 1.5 cups of milk and cook until the sugar dissolves completely.
3.In a bowl, whisk the remaining 0.5 cup milk with cornstarch and egg yolks.
4.Temper the egg yolks by slowly adding some hot sugar mixture, then pour back into pan.
5.Cook and whisk until the custard is thick and bubbling; stir in vanilla.
6.Pour the hot filling into the pre-baked crust and smooth the surface.
7.Beat egg whites and cream of tartar to soft peaks, then gradually add sugar to stiff peaks.
8.Spread meringue over hot filling, sealing the edges, and bake at 350°F for 10 mins until golden.
Ensure the meringue seals to the crust edges to prevent shrinking.
Use dark brown sugar for the most authentic and deep butterscotch flavor.
Chill the pie for at least 4 hours before slicing for the best texture.