Butterscotch Meringue Pie

Well, with the restaurant supply house coming today, I knew I had to use those last 20 or so eggs, because another 15 dozen will arrive this afternoon. This was last night's contribution to said usage.

Bonus: This includes a new, never before seen, easy to use pie crust for those of us who are crust-phobic! Louise, this includes you!

BUTTERSCOTCH MERINGUE PIE

Crust:

1-1/2 cups flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup vegetable oil
2 tbsp milk

In your ungreased pie plate, stir the flour, salt and sugar together. In a large measuring cup, stir the oil and milk together with a fork. It will stay together well - see? Pour the oil/milk combination into the flour mixture, and stir until all dry bits are moistened. It'll look like someone dumped crumbled crap into your pie plate. That's OK. Press the crumbled bits into the bottom and sides of your pie plate, until it's all evenly covered. Bake at 375F for about 10 minutes, until the crust is lightly browned.

Filling:

5 egg yolks
1-1/2 tbsp cornstarch
3/4 cup brown sugar
1-1/2 cups milk
1/4 tsp salt
1 tsp vanilla extract
2 tbsp butter

In a saucepan, stir together the brown sugar, salt and cornstarch. Whisk in the egg yolks and milk, and stir until smooth. Cook over medium heat, stirring quite often, until the mixture thickens nicely. Remove from the heat, and whisk in the vanilla and butter. Pour into the baked pie shell.

Meringue:

5 egg whites
1/2 cup sugar
1 tsp vanilla extact

Beat the egg whites until soft peaks form. Add the vanilla and sugar, and beat until stiff. Spoon over the pie filling, being sure to cover it completely, and bake at 375F for 8 to 10 minutes, until the meringue is lightly browned. Cool completely before serving.
It was beautiful, and it was delicious. Best of all, the crust was easy! Remember, Louise, I'm helping you here!
Happy Easter, everyone! I have 2 more college returnees arriving this afternoon, with a new friend for Thor! As I said, those Hot Cross Buns will be gone!