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Butterscotch Meringue Pie
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9 inch pie shell
1-1/4 cups dark brown sugar, packed
1/8 tsp. salt
1/3 cup flour
1 tsp. cornstarch
2 cups plus 2 tbl. milk
3 egg yolks
1/2 tsp. vanilla
1 tbl. firm butter
Meringue:
3 egg whites
1/4 tsp. vanilla
3 tbl. sugar
Bake and cool pastry shell.
Filling:
Melt butter in a heavy saucepan. Stir in 1/2 of the brown sugar and heat with constant stirring until a smooth liquid forms. Boil for 1 minute. Remove from heat. Blend remaining sugar with the next 3 ingredients and stir into the hot liquid. Stir in 1/2 the milk, so as to keep the mixture smooth; then add the rest of the milk.Place over medium heat and cook and stir until thickened, 5-6 minutes. Remove from heat and stir in beaten egg yolks. Quickly stir in about 1/2 cup of the hot mixture, then return to the saucepan, cook and stir 2 minutes longer. Remove from heat; stir in 1/2 tsp. vanilla and butter.
Meringue:
Beat egg whites until stiff, add sugar 1 tbl. at a time, beating well after each addition. Add 1/4 tsp. vanilla and beat until stiff but still shiny. Turn filling into pie shell, pushing well up around the rim. Swirl meringue over the filling so it touches the crust all around.
Bake at 300 degrees for 20 minutes until golden. Remove to a rack to cool.
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