On a lightly floured surface, roll
out the pastry and use to line a 8 in flan tin, chill for 15
minutes.
Bake blind for 10-15 minutes,
remove the paper and baking beans and bake for another 10-15
minutes, until firm and pale golden.
Reduce the oven temperature to
150C Gas Mark 2.
Put the brown sugar, butter,
golden syrup, milk and vanilla essence in a heatproof bowl set over
a pan of gently simmering water and stir until blended.
Add the egg yolks and beat well.
Pour the mixture into the baked
pastry case.
Whisk the egg whites in a large
bowl until stiff.
Whisk in half the sugar, then fold
in the remaining sugar.
Spoon or pipe the meringue on top
of the filling.
Bake for about 30-35 minutes,
until the meringue is set and golden brown.
Serve hot or cold, with whipped
cream.
Serves 4-6
Thickening the butterscotch filling with
egg yolks give the centre of the pie an attractive layered effect when
it is cooked and slied.