1 9-inch (23 cm) pie shell, baked and cooled
2/3 cup (150 mL) milk
1/3 cup (75 mL) all purpose flour
1/4 cup (50 mL) butter
3/4 cup (175 mL) brown sugar, lightly packed
2 cups (500 mL) milk
3 egg yolks, beaten
1 tsp (5 mL) vanilla extract
1 square unsweetened chocolate, melted
3 egg whites
1/4 tsp (1 mL) cream of tartar
1/3 cup (75 mL) sugar
Combine 2/3 cup (150 mL) milk and flour in a screwtop jar. Shake vigorously until smooth.
In a medium saucepan over medium heat, melt butter. Add brown sugar and boil until slighly caramelized, 2 to 21/2 minutes. Add 2 cups (500 mL) milk all at once (butterscotch will harden). Cook and stir until butterscotch is dissolved. Stir in flour mixture. Bring to boil, stirring constantly. Cook 2 minutes, stirring constantly. Stir about 1/4 of the hot mixture into egg yolks and mix quickly. Pour egg yolk mixture back into saucepan. Cook and stir over medium heat 1 minute, without boiling. Add vanilla. Pour about half of the mixture into pie shell. Let cool 5 minutes.
Add chocolate to remaining filling and stir until well blended. Spoon carefully into pie shell, over butter-scotch mixture.
Preheat oven to 400°F (200°C). In a medium bowl, beat egg whites with cream of tartar until foamy. Add sugar gradually, about 1 tbsp (15 mL) at a time, and continue beating until sugar is dissolved and meringue is stiff, but still glossy. Spoon over warm pie filling, making sure meringue adheres to pie shell edge, covering filling completely. Bake until meringue is golden, about 8 minutes. Cool on a cake rack. Refriegerate uncovered until ready to serve.
Makes approx. 8 servings.
Preparation: 15 minutes
Cooking: 15 minutes
Carbohydrates: 45 g
Protein: 7 g
Fat: 14 g
Sodium: 230 g