Butterscotch Pie

Step 1

In a medium heat-safe bowl, whisk together the egg yolks and cream.

Step 2

In a medium heavy-bottomed saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly whisk in milk until well combined. Add the butter.

Step 3

Place the pan over medium-high heat. Cook, stirring frequently, until the mixture begins to boil and thicken, about 5 minutes. Reduce the heat to medium-low, and continue cooking for 2 minutes, stirring constantly. Remove from heat.

Step 4

Slowly whisk in a few ladles of the hot sugar mixture into the egg yolks. Whisk the egg yolk mixture into the saucepan with the rest of the sugar mixture. Return to medium heat. Cook, whisking constantly, until the mixture begins to bubble. Cook, stirring constantly, until the mixture thickens and an instant-read thermometer registers between 190°-200°F.

Step 5

Pour the hot filling directly into the baked pie crust. Let the pie cool for 10 minutes.

Step 6

Preheat oven to 375°F.

Step 7

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Beat on medium speed until soft peaks form, about 3 minutes.

Step 8

With the mixer still running, slowly add the sugar 1 tablespoon at a time, waiting until the sugar has time to incorporate after each addition. Continue beating until stiff glossy peaks form, about 3 to 4 minutes.

Step 9

Spoon the topping onto the warm filling and bake until the meringue is lightly browned on the peaks, about 10 minutes. Allow the pie to cool completely before serving, about 3 hours.