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saucepan (no heat yet) combine the cornstarch, flour and salt and mix well. Gradually add the heavy cream to the saucepan and mix until smooth. Turn the heat on to medium.

Add the hot brown sugar mixture from the skillet into the saucepan stirring constantly with a wire whisk. Bring to a boil and keep in a boil for 1 minute stirring constantly. (If you stop stirring the mixture will clump as it thickens.)

Remove the mixture from the heat and stir half of it into the egg yolks. Mix well. Now, add the egg yolk mixture BACK into the saucepan. Bring to another boil and keep in a boil for 1 minute more stirring constantly. It will thicken.

Pour the butterscotch mixture into the pre-baked pie shell and cover with plastic wrap. Put aside.

Preheat oven to 400 degrees.

Prepare the meringue.

Meringue

6 egg whites (save the yolks for the pie filling)

1-teaspoon cream of tartar

cup sugar

In a large bowl, beat the egg whites with an electric mixer until foamy.

Add cream of tartar and mix until well blended in.

Slowly, add about 1/3 cup of sugar until well blended. Add another (slowly) 1/3 cup of sugar until well blended. Slowly add the remaining sugar until well blended. Continue beating the meringue until it is stiff and holds a peak. It will leave a thick trail or "ribbon effect" as you move the mixer through the meringue. When you lift the mixer out of the meringue, the meringue should hold a nice stiff peak. This should take about 8-10 minutes.

Remove the plastic from the butterscotch pie.

Cover the pie with the meringue. MAKE SURE the meringue "kisses" the edges of the piecrust so that the meringue will not shrink away from the crust during baking.

Bake for approximately 8-10 minutes or until the meringue is firm and the peaks are brown. Be careful not to burn the peaks. Ovens really do vary, so keep an eye on the pie.

Remove from oven when finished and cool for one hour before serving.

To avoid damaging the meringue as you slice the pie, keep a cold glass of water at hand and dip the knife into the water before slicing. Clean the knife with a moist dishcloth after each slice and repeat dipping in the cold water before continuing slicing. Do not dry the knife before slicing the pie.

The pie should be refrigerated when not being eaten.

Enjoy!

Happy Holidays!

Learn more about this author, Margaux Sky.
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