Browned Butter Butterscotch Meringue Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 1/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 6 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk
• 3 egg yolks
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 tablespoons sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 heat oven to 350°f.
• 2 make crust: combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. add the melted butter and mix to moisten dry ingredients. press onto bottom and up sides of a 9" pie pan bake until the edges of the crust are beginning to brown, 8-10 minute.
• 3 make filling: melt the butter in a small saucepan over medium heat. once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. remove from heat.
• 4 in the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. stir in the browned butter, milk, and egg yolks until fully incorporated. cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. pour the pudding mixture into the prepared crust. lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. refrigerate while you make the meringue.
• 5 make the meringue: with an electric mixer, beat the egg whites and cream of tartar until frothy. add the salt and beat until soft peaks form. add the sugar, 1 tbsp at a time, beating until incorporated. continue to beat until glossy peaks form, about 4 minutes. beat in the vanilla.
• 6 remove the plastic from the pudding. spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top.
• 7 bake until the meringue is golden brown, 10 to 15 minutes. let stand for at least 1 hour before serving.