Instructions:

Mellowscotch Pie

1 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons water
2 cups cold milk, divided
1/4 cup cornstarch
2 egg yolks, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1 baked pie shell

Brown Sugar Meringue
2 egg whites
4 tablespoons brown sugar, divided
1/2 teaspoon vanilla extract

Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 minutes. Mix 1/4 cup milk with cornstarch to make a thin paste. Add remaining 1 3/4 cups milk, then combine very gradually with hot syrup. Place over hot water and cook until thick and smooth, stirring frequently.

Once mixture is thick, cook, stirring constantly, for 15 more minutes.

Stir a small amount of the hot mixture into the egg yolks, then stir yolks into hot mixture. Set again over water; cook 3 minutes more, stirring. Remove from heat; whisk in butter and vanilla extract. Cool to room temperature before pouring into cool, baked pie shell.

Preheat oven to 325 degrees F.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 tablespoons at a time, beating constantly. Add vanilla extract. Pile lightly on filling. Bake until firm and delicately browned, about 20 minutes.

Yield: 8 servings.