Creamy Baked Butterscotch Custard Pie

Instructions

1. 1

   Roll the pie dough into a 1/8-inch thick circle and transfer to a 9-inch pie plate. Trim the edges, flute, and refrigerate for 30 minutes. Preheat oven to 425°F.

2. 2

   Line the chilled crust with foil and fill with pie weights. Bake on the lower oven rack until the edges are light golden, 15-20 minutes. Remove the foil and weights, and continue baking until the bottom is golden, 3-6 minutes more. Cool the crust on a wire rack. Reduce oven to 350°F.

3. 3

   In a saucepan, melt the butter. Whisk in the flour until smooth, then the brown sugar. Gradually whisk in the milk and salt. Cook and whisk over medium-high heat until thickened and bubbly, then for 2 minutes longer.

4. 4

   Temper the egg yolks by slowly streaming in 1 cup of the hot butter mixture while whisking constantly. Return the egg mixture to the saucepan and cook, whisking, until it reaches a gentle boil and thickens, about 2 minutes. Remove from heat and whisk in the vanilla. Pour the filling into the crust.

5. 5

   In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the sugar until stiff, glossy peaks form. Spread the meringue over the hot filling, sealing to the crust edge.

6. 6

   Bake until the meringue is golden brown, 12-15 minutes. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving. Refrigerate leftovers.