Butterscotch Meringue Pie
This is, by far, my favorite dessert of all time. I learned to make it only when I moved far enough away from home that I could no longer beg it off my mom from time to time. ;)
The original recipe is posted here, but it's laid out in a way that I found a little confusing, so I follow my recipe whenever I make this pie. :)
Butterscotch Meringue Pie
Ingredients
9" deep frozen pie-crust, baked according to the instructions
6 tbsp flour
1 pinch salt
2/3 cup 2% or whole milk
1/4 cup butter or margarine
3/4 cup brown sugar
1 1/2 cup 2% or whole milk
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 cup white sugar
Instructions
Filling
• Prepare pie crust as directed, remembering to puncture it with a fork prior to baking. Set aside to cool.
• Turn oven temperature up to 400˚F.
• Separate two eggs. Set aside.
• In a cereal bowl, combine flour, salt, and 2/3 cup milk and mix until smooth. Set aside.
• In a small saucepan over low heat, combine butter and brown sugar, stirring until fluffy.
• Add 1 1/2 cup milk to the saucepan and stir until blended.
• Pour a small amount of the butter/sugar/milk mixture into the flour/milk/salt mixture.
• Pour that into the pot with the rest of the butter/sugar/milk mixture.
• Stirring constantly on medium heat, let that thicken. Should take about 5 minutes. This makes butterscotch.
• In a cereal bowl, beat egg yolks with a fork.
• Pour a small amount of the butterscotch mixture into the yolks.
• Dump that into the rest of the butterscotch mixture.
• Add in vanilla.
• Stir constantly about 1 more minute.
• Pour into pie crust. Set aside.
Meringue
• In a completely clean and dry small mixing bowl, using a clean and dry set of electric beaters, beat egg whites on medium speed until soft peaks form.
• Gradually add 1/4 cup white sugar, beating until stiff peaks form.
Pie
• Using a rubber spatula and working from the outside in, evenly spread the meringue over the top of the pie.
• Bake at 400˚F for 5-10 minutes, or until meringue is lightly browned.
• Let cool on a wire rack at least 2 hours (let cool 4 hours if you want it not warm in the middle).
• Eat!
The original recipe is posted here, but it's laid out in a way that I found a little confusing, so I follow my recipe whenever I make this pie. :)
Ingredients
9" deep frozen pie-crust, baked according to the instructions
6 tbsp flour
1 pinch salt
2/3 cup 2% or whole milk
1/4 cup butter or margarine
3/4 cup brown sugar
1 1/2 cup 2% or whole milk
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 cup white sugar
Instructions
Filling
• Prepare pie crust as directed, remembering to puncture it with a fork prior to baking. Set aside to cool.
• Turn oven temperature up to 400˚F.
• Separate two eggs. Set aside.
• In a cereal bowl, combine flour, salt, and 2/3 cup milk and mix until smooth. Set aside.
• In a small saucepan over low heat, combine butter and brown sugar, stirring until fluffy.
• Add 1 1/2 cup milk to the saucepan and stir until blended.
• Pour a small amount of the butter/sugar/milk mixture into the flour/milk/salt mixture.
• Pour that into the pot with the rest of the butter/sugar/milk mixture.
• Stirring constantly on medium heat, let that thicken. Should take about 5 minutes. This makes butterscotch.
• In a cereal bowl, beat egg yolks with a fork.
• Pour a small amount of the butterscotch mixture into the yolks.
• Dump that into the rest of the butterscotch mixture.
• Add in vanilla.
• Stir constantly about 1 more minute.
• Pour into pie crust. Set aside.
Meringue
• In a completely clean and dry small mixing bowl, using a clean and dry set of electric beaters, beat egg whites on medium speed until soft peaks form.
• Gradually add 1/4 cup white sugar, beating until stiff peaks form.
Pie
• Using a rubber spatula and working from the outside in, evenly spread the meringue over the top of the pie.
• Bake at 400˚F for 5-10 minutes, or until meringue is lightly browned.
• Let cool on a wire rack at least 2 hours (let cool 4 hours if you want it not warm in the middle).
• Eat!
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