The caramelized butterscotch custard makes this pie irresistible, and has everyone coming back for a second piece. Making this nostalgic pie is worth the effort, but using refrigerated pie crust cuts down on the time it takes to make this delicious treat!
Preheat oven to 375°F. Fit pan with pie dough, fluting edges of dough. Prick sides of crust with fork and line with parchment paper and pie weights. Bake for 14-16 minutes, or until crust is light brown. Remove to cooling grid and cool completely.
In medium bowl, whisk together egg, egg yolk and cornstarch until mixture is well-combined.
In large saucepan, combine brown sugar, heavy cream and butter. Cook over medium heat, stirring constantly, until mixture boils, about 5-7 minutes. Remove from heat; stir in milk.
Add about 1/2 cup of brown sugar mixture to egg mixture. Whisk until well combined. Add egg mixture to remaining brown sugar mixture and return to heat. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6-8 minutes. Remove from heat; stir in vanilla and salt. Pour mixture into prepared pie crust. Cool at room temperature until pan is no longer hot. Cover with plastic wrap, placing directly on surface. Refrigerate until cold, at least 4 hours or up to overnight.
For meringue topping, in large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add granulated sugar and whip until stiff peaks form. Spoon mixture on top of pie. Toast meringue with a kitchen torch, if desired. Serve immediately.