Ingredients:
1 refrigerated pie dough
6 tbsp. unsalted butter
6 tbsp. all-purpose flour
1 ½ c. light brown sugar, packed
2 c. whole milk
¼ tsp. salt
3 large egg yolks, room temperature, beaten
1 tsp. Happy Home® Pure Vanilla Extract
1 tsp. Happy Home® Butterscotch Flavor
Meringue:
3 large egg whites, room temperature
¼ tsp. cream of tartar
Directions:
Lightly flour surface and roll dough to 1/8” thickness; transfer to a 9” pie plate. Trim excess and flute edges of crust. Refrigerate for 30 minutes. Preheat oven to 425°.
Line crust with parchment paper and fill with pie weights. Bake 15-20 minutes, or until edge is lightly golden brown. Remove parchment papers and weights; bake another 3-6 minutes until bottom is golden brown. Cool on a wire rack and reduce oven setting to 375°.
In a saucepan, melt butter over low heat. Remove from heat; add flour until smooth, removing all lumps with a whisk. Stir in brown sugar. Return to head and stir in milk and salt until blended. Cook over medium-high heat until thick and bubbly, stirring constantly. Temper the egg yolks while the mixture continues to cook over low heat for another two minutes. Mix in the egg yolk mixture, stirring constantly, allowing the mixture to cook again over medium-high heat. Cook and stir for another two minutes after the mixture reaches a gentle boil. Remove from heat and stir in vanilla extract and butterscotch flavor. Pour mixture into pie crust, using a spatula to even it out.
For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar on high until still, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
Bake until meringue for 12-15 minutes, or until golden brown. Cool on a wire rack for 1 hour and refrigerate at least 3 hours before serving.
Enjoy!
