Happy Festivus Butterscotch Meringue Pie

Name: Happy Festivus Butterscotch Meringue Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1- 9-inch pie
Ingredients: PIE CRUST:; 1 single 9-inch pie crust; 1/4 c crushed walnuts or other nuts; BUTTERSCOTCH CREAM FILLING;; 3/4 c brown sugar,packed; 1/4 butterscotch chips; 1/4 c cornstarch; 1/2 tsp salt; 1 c evaporated milk; 1 2/3 c whole milk; 1/3 c butter; 3 large egg yolks, slightly beaten (reserve whites); 1 1/2 tsp vanilla extract; MERINGUE TOPPING:; 3 large egg whites; 1/4 tsp cream of tartar; 6 Tbsp granulated sugar; 1/2 tsp vanilla extract

By Pat Duran
@kitchenChatter

"Festivus" aka the holiday for the rest of us celebrated on December 24th, according to Frank Costanza, George's father on the Seinfeld Show.
Their tree was a plain metal pole. They celebrated with arm wrestling, telling people the truth about themselves, believing in miracles that happen to others, etc...and just plain silliness.
This is a great tasting pie recipe from my Aunt Martha 1957.

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

1- 9-inch pie

Prep:

15 Min

Cook:

20 Min

Ingredients

PIE CRUST:
1

single 9-inch pie crust
1/4 c

crushed walnuts or other nuts
BUTTERSCOTCH CREAM FILLING;
3/4 c

brown sugar,packed
1/4

butterscotch chips
1/4 c

cornstarch
1/2 tsp

salt
1 c

evaporated milk
1 2/3 c

whole milk
1/3 c

butter
3 large

egg yolks, slightly beaten (reserve whites)
1 1/2 tsp

vanilla extract
MERINGUE TOPPING:
3 large

egg whites
1/4 tsp

cream of tartar
6 Tbsp

granulated sugar
1/2 tsp

vanilla extract
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How to Make Happy Festivus Butterscotch Meringue Pie

Step-by-Step

Pie Crust:
Roll out pie crust and sprinkle crushed nuts on top and roll into the crust. Place in pie dish ,trim and and flute crust edge. Poke crust with fork, so it bakes evenly. Bake in 425^ oven for 8-10 minutes.
Butterscotch Cream Filling:
Mix together in a heavy bottomed saucepan the brown sugar,butterscotch chips, cornstarch and salt; gradually stir in both milks and then add the butter.
Cook over medium heat, stirring constantly, until mixture thicken and boils. Boil 1 minute. Remove from heat. Gradually stir a small amount of hot mixture into the slightly beaten egg yolks.
Then blend into hot mixture in saucepan. Boil 1 minute,more, stirring constantly. Remove from heat.
Blend in vanilla.Pour filling into baked pie shell. Spread meringue lightly on top as directed below.
Meringue:
Beat egg whites with cream of tartar until frothy. Gradually beat in sugar , a little at a time. Continue beating until stiff and glossy. Beat until sugar is dissolved. Beat in vanilla.
Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking and weeping.
Swirl or pull up points for decorative top.Bake until delicately browned in 400^ oven for 8-10 minutes. Baking at a high temperature makes a tender meringue that cuts easily.
To Cut Pie:
To cut a meringue pie neatly, dip a sharp knife into water, either warm or cold; shake off any excess drops; cut. Repeat the process between cuts.