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1
Preheat the oven to 325 degrees F.
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2
Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat.
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3
Immediately remove from the heat and set aside.
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4
Melt the butter in a large, heavy skillet over medium-high heat.
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5
Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes.
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6
(You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
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7
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture.
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8
If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
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9
Put the egg yolks in a medium bowl.
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10
Whisk in about 1/2 cup of the hot milk mixture.
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11
Whisk in the cornstarch and salt until dissolved.
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12
Whisk the cornstarch mixture back into the hot milk mixture in the saucepan.
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13
Whisk in the Scotch.
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14
While whisking constantly, cook over medium-high heat until thick and just boiling.
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15
When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
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16
Turn off the heat and whisk in the vanilla extract.
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17
Pour into the prebaked pie shell and set aside while you make the meringue.
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18
Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy.
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19
Add the cream of tartar and continue whipping on medium speed until soft peaks are formed.
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20
Gradually pour in the sugar and continue whipping on high speed until stiff and glossy.
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21
Pile the meringue onto the pie and swirl to cover, spreading it to the edge.
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22
(Making sure it touches the edge.)
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23
Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
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24
Chill the pie, uncovered, at least 2 hours or overnight before serving.
