Prepare the Filling: In a large saucepan, whisk together brown sugar, cornstarch, and salt. Gradually mix in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.
Temper the Egg Yolks: Beat the egg yolks in a small bowl. Gradually whisk in a portion of the hot mixture into the yolks to temper them, then slowly mix back into the saucepan. Continue cooking and stirring over medium heat until the mixture boils and thickens. Remove from heat and blend in the butter and vanilla extract until smooth.
Fill the Pie Crust: Pour the butterscotch filling into the cooled pie crust. Let it cool slightly as you prepare the meringue.
Make the Meringue: Beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Spread the meringue over the filling, sealing the edges to the crust.
Bake: Bake at 350°F (175°C) for about 15 minutes, or until the meringue is golden.
Cool and Chill: Allow the pie to cool for 1 hour at room temperature, then refrigerate for at least 3 hours before serving.
This Butterscotch Pie recipe invites you to create a dessert that is as visually appealing as it is delicious, perfect for satisfying your sweet tooth or impressing guests at any gathering.
