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Butterscotch Meringue Pie More Recipes Like This


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Ingredients: Metric Units
Pie
pie crust for a 9-inch pie
1 c. brown sugar
1/2 c. flour
1/2 tsp. salt
2 c. milk
3 egg yolks
2 Tbsp. butter
1/2 tsp. vanilla

Meringue topping
3 egg whites
1/4 tsp. cream of tartar
3 Tbsp. sugar
1/2 tsp. vanilla
Directions:
Light and airy meringue tops a silky smooth filling. Rich and delicious, the perfect ending to a lovely meal.

Yield: 1 9-inch pie, about 8 big slices or 12 "just a smidgen" ones

Prepare a 9-inch pie plate by laying a pie crust in the pie plate. Pleat the edges to make it pretty.

Put a medium metal bowl into the refrigerator or freezer. (You want your bowl for the meringue to be nice and cold.)

In the top of a double boiler, combine brown sugar, flour, salt, and milk. Heat over boiling water (but not IN it) until the mixture thickens - when you can see the trail of your spoon when you stir the pudding. Remove it from the heat.

Add 3 egg yolks, one at a time. Stir in 2 Tbsp. butter and vanilla. Pour into crust.

Bake at 350F for 40 min., or until set. Remove from oven and allow to cool on rack while you prepare the meringue.

Remove the bowl you chilled for the meringue. Place the 3 whites in the bowl with the cream of tartar. Begin to beat. Beat whites until soft peaks form. Gradually add sugar and continue to beat until stiff but not dry. Fold in vanilla. Dollop the meringue over the cooling pie. Spread it across the whole surface of the custard. Use your spoon to give the meringue peaks.

Return the pie to the oven at 350F for 8-10 min., until the peaks of the meringue are golden brown. Remove from oven and allow to cool on rack completely.

Featured at the Christmas 2010 table.
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Contributed on: and modified on Friday March 11th, 2011