Take your time to savor the rich, smoky-sweet flavor of this pie, topped with billowy meringue. You can also top it with fresh whipped cream and fancy it up by drizzling some butterscotch topping over it!
1 refrigerated pie crust
1⅓ cups whole milk
1⅓ cups brown sugar, lightly packed
5½ tablespoons flour
3 egg yolks
4 tablespoons butter
1 teaspoon vanilla
3 large egg whites, room temperature
¼ teaspoon cream of tartar
½ cup sugar
Follow directions to bake store-bought crust.
Heat milk to medium heat in a pan on the stove. Mix flour, sugar and salt in a bowl. Beat egg yolks; add to flour and sugar. Gradually add this mixture to warm milk; cook over medium-high heat until thickened and bubbly. Remove from heat and add butter and vanilla; stir well and pour into baked crust.
Preheat oven to 425 degrees.
For the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Beat in sugar, a little at a time, on high until you have stiff, glossy peaks and sugar is dissolved. Spread over hot filling, sealing edge to the crust.
Bake 12–15 minutes or until meringue is golden. Cool on a wire rack for 1 hour and then refrigerate for 3 hours or more before serving.