Pie CrustButterBrown SugarMilkAll Purpose FlourEgg Yolks Vanilla ExtractEgg WhitesSugarCream of Tartar
Blind bake the pie crust and cool completely.
Scald the milk. Add milk to a pot and heat it over medium heat until right before it boils. Add butter and brown sugar to a saucepan and stir until the sugar dissolves. Once the sugar has melted, add the milk to combine.
In another bowl, add the flour, egg yolks and cold milk. Stir together. Add flour mix into the brown sugar mix on the stove and stir constantly for 5-10 minutes over low heat until the butterscotch filling has thickened.
Remove the pot from the heat and stir in the vanilla. Cool to room temperature.
To make the meringue topping, beat the egg whites and cream of tartar together until stiff peaks form. Gradually add sugar, beat until the sugar has dissolved and stiff glossy peaks are achieved.
To put it all together, pour the creamy butterscotch pie filling into the cooled crust and place meringue on top of the pie. Make swirls with the back of a spoon if desired.
Bake butterscotch pie until the meringue is golden brown. Cool completely before serving or chill if desired.