Butterscotch Meringue Pie

Prepare and bake pie shell. Let cool. Preheat oven to 400 degrees F.

For Filling: In medium saucepan, combine brown sugar, 1/4 cup sugar, the cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth.

Over medium heat, bring to a boil, stirring occasionally. Boil for 1 minute. Remove from heat.

Stir half of hot mixture into beaten egg yolks, mixing well. Pour back into saucepan. Bring back to slow boil, stirring occasionally. Boil 1 or 2 minutes longer, until thick.

Remove from heat. Stir in butter and vanilla. Pour immediately into pie shell.

For Meringue: In clean medium bowl with portable electric mixer at medium speed, beat egg whites and cream of tartar until soft peaks form when beater is slowly raised.

Gradually beat in sugar, 2 Tbs. at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised.

Spread meringue over warm filling, sealing to edge of crust. Bake 7-10 minutes, or until meringue is golden.

Cool on wire rack, away from drafts, 1 hour before serving.