Butterscotch Meringue Pie

Tip:
Use dark brown sugar for the best flavour.
Prepare and enjoy this pie the same day. Meringues deteriorate with standing.
Fine sugar is best in meringue as it dissolves easily in the egg whites.

COMBINE brown sugar and flour in saucepan. Gradually add hot milk, stirring until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil and is thickened. Reduce heat, cover and simmer 2 minutes, stirring occasionally. Stir a small amount of hot milk mixture into beaten egg yolks then return egg yolk mixture back to saucepan. Mix well. Cook 1 minute longer, stirring constantly. Remove from heat. Stir in margarine and vanilla. Cover surface with plastic wrap. Cool to lukewarm, then put in prepared pie shell.

Beat egg whites and cream of tartar in small mixer bowl until frothy. Gradually add sugar, beating to stiff peaks. Spread meringue over filling being sure to seal it to the pastry. Bake at 400oF (200oC) until golden, about 5 minutes.