Butterscotch Meringue Pie

Use a pre-baked 9-inch pie crust, either store-bought or homemade.

In a medium saucepan off the heat, combine the brown sugar and flour.

Whisk in the evaporated milk, followed by the egg yolks, and finally the regular milk until smooth.

Place the saucepan over medium heat. Once the mixture begins to heat up, add the butter.

Cook, stirring constantly, until the filling thickens considerably and begins to bubble.

While the filling cooks, prepare the meringue. In a large bowl, use a hand mixer to beat the egg whites until frothy.

Gradually add the granulated sugar while beating, and continue to beat until glossy, stiff peaks form.

Add the marshmallow creme to the meringue and beat until just combined.

Pour the hot butterscotch filling into the pre-baked pie crust and spread evenly.

Top the pie with the meringue, spreading it to cover the filling completely and sealing it to the edges of the crust.

Use the back of a spoon to create decorative swirls and peaks in the meringue.

Bake at 350°F (175°C) for 15-17 minutes, or until the meringue is lightly golden brown.

Let the pie cool completely before slicing and serving.