• Pre-heat the oven to 350F / 180C.
• Fit the dough into a greased and floured 8 inch pie or springform pie pan. Prick the dough with a fork, cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 – 10 minutes without the paper and beans). Remove from the oven and let cool.
• In a medium/large pot add the milk and heat until right before it boils (scalded).
• In a medium bowl add the flour, egg yolks and cold milk and combine them all together to make a smooth paste. Set aside.
• In a medium pot add the butter and the brown sugar and heat over low heat until the sugar dissolves. It will take a while, so be patient. When the sugar has dissolved and it becomes liquid, add the scalded milk.
• Gradually add the paste to the sugar mixture stirring constantly. Cook over low heat or a bain marie until thickened. About 5-10 minutes. Remove the pot from the heat and stir in the vanilla.

For the Meringue Topping

• Beat the egg whites and cream of tartar together until soft peaks form, gradually add the sugar, one tablespoon at a time, beating on high speed until stiff and glossy and the sugar has dissolved.

Putting it Together

• Pour the butterscotch mixture into the cooled pie crust and top it with the meringue making swirls with the back of a spoon if desired.
• Bake for approximately 12-15 minutes or until the meringue is golden. Let it cool completely on a wire rack before serving. Enjoy!