• 1 pastry crust for an 8-inch pie pan
• 1 cup light brown sugar
• 5 Tbs cornstarch
• 3/4 cup milk
• 2 Tbs butter
• 1/4 tsp vanilla extract
• 2 eggs, separated
• 1/2 cup sugar
• 1/2 tsp cream of tartar

Directions

Line an 8-inch pie pan with the pastry crust. 
Bake in a preheated 400F oven for 10 to 15 minutes, until the crust is
light golden brown. Remove the crust from the oven and set aside.

Combine the brown sugar and cornstarch in a mixing bowl.
Bring the milk to a boil in a saucepan and pour over the brown sugar
mixture, stirring to dissolve the sugar. 

Return the mixture to the
saucepan and bring to a boil over moderate heat, stirring constantly,
and continue to stir while the mixture boils gently for 3 minutes.

Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell. Beat the egg whites until stiff but not dry,
adding the sugar and cream of tartar a little at a time as you beat.

Mound the egg whites on top of the butterscotch filling and bake in a
preheated 300F oven until the meringue is lightly browned,
about 30 minutes. Serve warm, or chilled.