A rich and creamy butterscotch pie with a golden meringue topping, perfect for dessert lovers.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the pie crust and meringue.
In a saucepan, melt the butter over medium heat, then stir in the brown sugar until dissolved.
Stir continuously to prevent the sugar from burning.
In a mixing bowl, whisk together the flour, salt, and half of the milk until smooth.
Ensure there are no lumps for a smooth filling.
Gradually add the remaining milk to the mixture, then pour it into the saucepan with the sugar mixture.
Stir constantly to combine the ingredients evenly.
Cook the mixture over low-medium heat, stirring constantly, until it thickens, about 30 minutes.
Patience is key; constant stirring prevents lumps.
Remove from heat and stir in the vanilla extract. Let it cool slightly.
Adding vanilla at the end preserves its flavor.
Pour the filling into a pre-baked pie crust.
Ensure the crust is evenly baked for the best texture.
To prepare the meringue, beat the egg whites with cream of tartar and vanilla extract until soft peaks form.
Use a clean, grease-free bowl for the best results.
Gradually add sugar while beating until stiff peaks form.
Add sugar slowly to ensure it dissolves completely.
Spread the meringue over the pie filling, sealing it to the edges of the crust.
Sealing the edges prevents the meringue from shrinking.
Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
Keep an eye on the meringue to avoid over-browning.
Let the pie cool for 10-15 minutes before serving.
Cooling allows the filling to set properly.
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