butterscotch meringue pie

How To Make butterscotch meringue pie

• 1

  In large bowl, stir together flour, sugar & 1/8 tsp salt. With pastry blender or 2 knives, cut in 3/4 C butter until mixture resembles coarse crumbs with some pea sized pieces. Add 2 Tbsp of the water; stir until dough starts to form, adding additional water 1 tsp at a time, if needed. Shape into flat round; cover. Refrigerate at least 20 minutes.
• 2

  On lightly floured surface, roll dough into 1/8" thick round (12 - 13" across). Fold dough in 1/2; transfer to 9" pie plate. Gently ease dough into plate, without stretching. Trim to 1/2" beyond edge of plate. Turn crust under itself, even with edge of pan. Flute edges. Freeze 20 - 30 minutes or until firm.
• 3

  Meanwhile, heat oven to 375 degrees F. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 minutes. Remove foil & weights; bake an additional 15 - 20 minutes or until crust is golden brown. Cool on wire rack. Reduce oven temperature to 350 degrees F.
• 4

  Melt 1/4 C butter in medium saucepan over medium heat. Add 1 C brown sugar; cook & stir 3 minutes or until sugar is melted & mixture is smooth. Whisk in 3/4 C of the milk & cream. Cook, whisking constantly, until mixture comes to a boil. Remove from heat.
• 5

  In medium bowl, whisk together egg, egg yolk & remaining 1/2 C milk. Whisk in 3 Tbsp cornstarch & dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over medium low heat, stirring constantly, 5 minutes or until thick. Strain into medium bowl; stir in vanilla. Cover to keep warm.
• 6

  To make meringue, in small saucepan, combine 1/3 C water & 1 Tbsp cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm.
• 7

  In large heatproof bowl, whisk together egg whites & 1/2 C brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1 - 2 minutes or until sugar has dissolved.
• 8

  Heat filling until hot; pour into crust. Working quickly, spread meringue evenly over filling, making sure meringue completely covers filling & touches crust on all edges, using spoon to make decorative finish. Bake at 350 degrees F. for 13 - 15 minutes or until meringue is golden brown. Cool on wire rack 2 hours. Refrigerate. (Pie can be made up to 4 hours ahead. Refrigerate.)
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card