Butterscotch Cream Pie Recipe
3/4 cup firmly packed brown sugar
1/3 cup whipping cream
2 tbs butter or margarine
2 cups milk, divided
1/4 cup cornstarch
2 eggs, separated
1 tsp vanilla extract
1 baked 9" pastry shell
1/4 tsp cream of tartar
1/4 cup sugar
Combine brown sugar, whipping cream, and butter in a heavy saucepan; cook over low heat until butter melts, stirring often. Add 1 1/2 cups milk and continue cooking until milk is hot. Combine cornstarch and remaining 1/2 cup milk; mix well and set aside. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture. Add cornstarch mixture and bring to boil over medium heat, stirring constantly. Boil one minute. Remove from heat and stir in vanilla. Pour into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbs at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over hot filling, sealing to edge of pastry.
Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool. Makes one 9" pie.
Serves 6 to 8