Butterscotch Pie

Butterscotch Pie 1 9" pie shell, baked 1 cup brown sugar 1/2 cup white sugar pinch of salt 3 eggs, separated (leave the eggs out of the refrigerator for a couple of hours beforehand to let them come to room temperature) 2 cups milk 4 Tbs. cornstarch 1/4 stick of butter 1 tsp. vanilla Meringue 3 egg whites 1 tsp. baking powder 4 Tbs. sugar 1 tsp. corn starch 1 tsp. vanilla Bake pie shell in a 350 degree oven just until it is starting to brown, about 10 to 15 minutes. Mix cornstarch, sugar, and salt. Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat. Stir constantly and cook until it thickens. You can also do this in the microwave. Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened, add butter and vanilla and beat well until blended. Pour filling into the pie shell. For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it. This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it. Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned.