Ingredients

2 ½ cups milk

1 ¼ cups dark brown sugar

½ cup water

¼ teaspoon salt

½ cup all-purpose flour

2 large eggs, separated (reserve the egg whites)

1 ½ tablespoons butter

1 teaspoon pure vanilla extract

1 prebaked 8″ or 9″ pie shell

5 egg whites (including the 2 reserved from the custard)

½ cup granulated sugar

¼ teaspoon cornstarch

¼ teaspoon cream of tartar

Instructions

Step 1: In a medium bowl, combine ½ cup of milk, flour, and the egg yolks. Mix until smooth and set aside.

Step 2: Heat 2 cups of milk in a skillet or medium saucepan over low heat until it just begins to bubble.

Step 3: In a small saucepan over medium-low heat, combine brown sugar, salt, and ½ cup water. Bring to a gentle boil and cook until the sugar mixture thickens and bubbles.

Step 4: Slowly stir the caramelized sugar into the hot milk, mixing constantly. Continue cooking over medium-low heat.

Step 5: Gradually whisk in the egg yolk mixture and cook, stirring continuously, until the custard thickens and coats the back of a spoon, about 10 minutes.

Step 6: Remove from heat, then stir in the butter and vanilla extract. Pour the custard into the prebaked pie shell.

Step 7: To make the meringue, beat the 5 egg whites in a large bowl or stand mixer until foamy.

Step 8: Add cornstarch and cream of tartar, whisking until soft peaks form. Gradually add granulated sugar, whisking until stiff, glossy peaks form.

Step 9: Spread the meringue evenly over the hot butterscotch filling, pressing it to the edges of the pie.

Step 10: Bake the pie at 350°F (175°C) for about 8 minutes, or until the meringue is lightly browned.

Step 11: Let the pie cool completely before serving.

Tips & Variations

Use a metal or glass pie shell for better heat distribution and a crisper crust.

For extra flavor, add a pinch of cinnamon or nutmeg to the custard mixture.

Be sure the filling is hot before spreading the meringue to help the meringue seal to the edges and prevent weeping.

If you don’t have cream of tartar, replace it with a few drops of lemon juice for stabilizing the meringue.

FAQs

Can I use a homemade pie crust?

Yes, a homemade pie crust works beautifully. Just ensure it’s prebaked to prevent a soggy bottom when filled with custard.

What causes meringue to weep and how can I prevent it?

Meringue weeps when moisture separates from the egg whites, often due to insufficient sugar or spreading meringue on a cooled filling. To prevent this, spread the meringue over hot filling and use the proper amount of sugar. Adding cream of tartar also stabilizes the egg whites.