Butterscotch Angel Pie

Directions

1. 1
   Heat oven to 275F.
2. 2
   Generously spray 9 1/2-inch (deep-dish) pie pan with no-stick cooking spray; set aside.
3. 3
   Beat egg whites, 1 teaspoon vanilla and cream of tartar in bowl at low speed until foamy.
4. 4
   Increase speed to high; gradually add 3/4 cup sugar, beating until stiff peaks form and mixture is glossy.
5. 5
   Spoon into prepared pan; spread meringue over bottom and up sides.
6. 6
   Bake 1 hour without opening oven door.
7. 7
   Turn off oven; let meringue shell stand in oven 1 hour.
8. 8
   Remove from oven; cool to room temperature.
9. 9
   Place 1/2 cup half & half, egg and egg yolk in bowl; mix well.
10. 10
    Stir in cornstarch with whisk until dissolved.
11. 11
    Combine butter and brown sugar in 2-quart saucepan.
12. 12
    Cook over low heat, stirring occasionally, 3-4 minutes or until butter is melted and mixture bubbles.
13. 13
    Stir remaining 1 1/4 cups half & half into butter mixture, whisking until smooth.
14. 14
    Increase heat to medium-high; stir in cornstarch mixture.
15. 15
    Cook, stirring occasionally, 4-5 minutes or until mixture is thickened.
16. 16
    Remove from heat; stir in 1 1/2 teaspoons vanilla.
17. 17
    Place plastic food wrap directly on surface of filling.
18. 18
    Cool 30 minutes.
19. 19
    Spread filling into meringue shell.
20. 20
    Cover; refrigerate at least 12 hours or overnight.
21. 21
    Before serving, beat whipping cream in bowl at high speed until soft peaks form.
22. 22
    Add 2 tablespoons sugar and 1 teaspoon vanilla; continue beating until stiff peaks form.
23. 23
    Spread over filling; top with raspberries.