butterscotch meringue pie
(1 rating)
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A variation on an old classic, this meringue uses light brown sugar instead of white.
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(1 rating)
yield
8 serving(s)
Ingredients For butterscotch meringue pie
- CRUST:
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1 1/2 call purpose flour
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1 Tbspsugar
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1/8 tspsalt
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3/4 cbutter, unsalted, cold & cut up into cubes
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2 - 3 Tbspice water
- FILLING:
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1/4 cbutter, unsalted, cold & cut up into cubes
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1 clight brown sugar, firmly packed
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1 1/4 cmilk, whole, divided
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1/2 cheavy whipping cream
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1 lgegg
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1 lgegg yolk
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3 Tbspcornstarch
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1 dashsalt
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1 1/2 tsppure vanilla extract
- MERINGUE:
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1/3 cwater
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1 Tbspcornstarch
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4 lgegg whites
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1/2 clight brown sugar, firmly packed
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1/2 tspcream of tartar
How To Make butterscotch meringue pie
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1In 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.
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2On 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.
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3Meanwhile, 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.
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4Melt 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.
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5In 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.
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6To 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.
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7In 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.
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8Heat 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!
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