Butterscotch Meringue Pie

Holiday Recipes Collection- A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that it is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling.  CRUST  1 1/2 cups all-purpose flour 1 TB sugar 1/8 tsp salt 3/4 cup unsalted butter, chilled, cut up 2-3 TB ice water  FILLING. 1/4 cup unsalted butter,cut up 1 cup packed brown sugar 1 1/4 cups whole milk,divided 1/2 cup heavy cream 1 egg 1 egg yolk 3 TB cornstarch  Dash salt  1 1/2 tsps vanilla extract  MERINGUE   1/3 cup water 1 TB cornstarch 4 egg whites 1/2 cup packed brown sugar 1/2 tsp cream of tarter   In large bowl, stir together flour,sugar and 1/8 tsp salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water 1 tsp at a time,if needed. Shape into flat round; cover. Refreigerate at least 20 min.  On lightly floured surface,roll dough into 1/8-thick round (12-13 inches across). Fold dough in half; transfer to 9-inch pie plate. Gently ease dough into plate, without stretching. Trim to 1/2 inch beyond edge of pan. Flute edges. Freeze 20-30 min or until firm.  Meanwhile, heat oven to 375 degrees. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 min. Remove foil and weights; bake an additional 15-20 min or until crust is golden brown. Cool on wire rack. Reduce oven temp to 350 degrees. Melt 1/4 cup butter in med saucepan over med heat. Add 1 cup brown sugar; cook and stir 3 min or until sugar is melted and mixture is smooth. Whisk in 3/4 cup of the milk and cream. Cook whisking constantly, until mixture comes to a boil. Remove from heat.  In med bowl,  whisk together egg, egg yolk and remaining 1/2 cup milk. Whisk in 3 TB cornstarch and dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over med-low heat, stirring constantly, 5 min or until thick. Strain into med bowl; stir in vanilla. Cover to keep warm. To make meringue, in small saucepan, combine 1/3 cup water and 1 TB cornstarch; mix well. Bring to boil over med heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm. In large heatproof bowl, whisk together egg whites and 1/2 cup brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1-2 min or until sugar has dissolved. (To test, remove bowl from heat and rub small amount of mixture between your fingers. It should feel smooth and silky,without any graininess.)  Remove from heat. Add cream of tarter, with electric mixer, beat at med speed until soft peaks form. With mixer running, add warm cornstarch mixture. Increase speed to med-high, beat 2-3 min or until meringue is shiny and stiff peaks form.  Heat filling until hot; pour into crust.  Working quickly, spread meringue evenly over hot filling, making sure meringue completely covers filling and touches crust on all edges. Use spoon to make decorative finish.  Bake at 350 degrees for 13-15 min or until meringue is golden brown. Cool on wire rack 2 hrs. Refrigerate. (Pie can be made up to 4 hrs ahead. Refrigerate.)  WINE  This butterscotch offering needs a rich dessert wine.  The nonvintage Barbadillo Olorosso Sherry from Spain is a full -flavored and moderately sweet wine. For an especially memorable pairing, try Castello di Brolio Vin Santo, Tuscany's most famous dessert wine. It has outstanding caramel and nut flavors. YIELD:  8 servings (Source: Lisa Saltzman-cooking school instructor- Eugene Oregon- Cooking Club of America)