Vintage Butterscotch Cream Pie

Ingredients 2 cups milk ⅓ cup all-purpose flour 1 cup brown sugar ¼ teaspoon salt 3 egg yolks

3 tablespoons butter, melted ½ teaspoon vanilla extract 6 egg whites ¼ teaspoon cream of tartar 2 tablespoons confectioners' sugar 1 (9 inch) unbaked pie crust

Directions Heat oven to 375°F (190°C). To seal pie crust, lightly brush egg white. Bake 10 minutes in preheated oven until light golden and crunchy. Remove from oven and lower temperature to 350°F.

Mix flour, brown sugar, and salt in a small bowl; set aside. Scald milk in a double boiler over medium heat while whisking. Whisk in flour slowly. Cook until thickened, stirring regularly; remove from heat.

Set egg yolks in a medium basin. Whisking continually, add 1/3 of the milk mixture to temper the yolks. Return the yolk mixture to the pan. Return to stove and stir regularly until thick. Remove from heat and add butter and vanilla.  

Mix egg whites, cream of tartar, and confectioners' sugar until stiff peaks form in a large glass or metal basin. Cover pie completely with meringue.

Meringue should be golden brown in patches after 10–15 minutes at 350 degrees F (175 degrees C).