Best Butterscotch Pie

From Cooking with Paula Deen, May/June 2010

  1. 1⁄2 cup sugar
  2. 1 1⁄2 cups firmly packed Domino® Dark
  3. Brown Sugar
  4. 6 tablespoons cornstarch
  5. 2 1⁄2 cups whole milk
  6. 4 Eggland’s Best egg yolks, lightly beaten
  7. 1 tablespoon butter
  8. 1 teaspoon vanilla extract
  9. 1 (9-inch) prepared pie crust, baked*
  10. Mile-High Meringue
  1. Preheat oven to 325°. In a large heavy saucepan, combine sugars and cornstarch.
  2. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.
  3. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.
Makes 1 (9-inch) pie
Note: *We used 1 Pillsbury® refrigerated pie crust, prepared according to package directions