Make double recipe Chocolate Meringue Pie. Miss Edna from Tipton's Café, Greeneville, TN, taught me to make Butterscotch Meringue Pie. Getting creative, I made some substitutions. Spread 2 pie crusts in 9"x13" pan. Spread evenly. Prick with fork. Bake for 10 min. at 400° until golden brown. FILLING: Separate 6 eggs. Place egg yolks in small bowl and egg whites in medium-sized bowl. In large unheated pot on stove, add 2 cups sugar, 2/3 cups corn starch, and ½ tsp salt. Stir. Add 4 cups scalded milk, 6 beaten egg yolks, 6 tbsp butter, and 13 oz. container of nutella. Turn on stove. Heat to a boil. Stir constantly for 10 minutes until thick. Allow to cool completely. Then add 1 tsp vanilla. Place filling in pie pan. MERINGUE: Beat egg whites for 10 minutes, gradually adding 6 tbsp sugar until thick and makes peaks. Spread this over pie filling. Bake at 350 degrees for 12 to 15 minutes until golden brown. Cool over an hour before serving. Refrigerate leftovers.
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