<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. In a medium bowl, combine the cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Melt 5 tablespoons butter and stir into the crumb mixture. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until the edges of the crust are beginning to brown, 8 to 10 minutes. Melt the remaining 6 tablespoons butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes more; remove from heat. In a large bowl, combine the brown sugar, flour, cornstarch, and 1/2 teaspoon salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Place the large bowl over (but not in) a saucepan of simmering water and cook, whisking, until the mixture thickens and coats the back of a spoon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap directly on the surface of the filling (this will prevent a skin from forming). Refrigerate until the meringue is ready. Using an electric mixer, beat the egg whites and cream of tartar until frothy. Add the remaining 1/4 teaspoon salt and continue beating until soft peaks form. Gradually add the remaining 6 tablespoon granulated sugar, 1 tablespoon at a time, beating until incorporated. Continue to beat until stiff, glossy peaks form, about 4 minutes. Beat in the vanilla. Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right to the crust to create a seal. Spoon the rest of the meringue into the center and, using the back of a spoon, spread to cover the entire top. Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a12082/browned-butter-butterscotch-meringue-pie-recipe-wdy1112/?click=wdy-more>