BUTTERSCOTCH MERINGUE PIE RECIPE RECIPES
BUTTERSCOTCH MERINGUE PIE RECIPE - FOOD.COM
This is my DH and 9 year old DD favorite pie. There are other butterscotch pies posted, but none the same as this. This is not quite as sweet as most. Prep time does not include the time to make the crust.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 Pie
Number Of Ingredients 11
Steps:
- Bake pie crust as directed.
- Cool.
- Preheat oven to 400°F Mix flour and salt together in a small bowl.
- Add 2/3 cup milk and beat until smooth.
- Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
- Add 1 1/2 cups milk all at once.
- Cook over medium heat until butterscotch dissolves.
- Stir a small amount into flour mixture.
- Add to cooked mixture in pot.
- Cook over medium heat until thick.
- Cook additional 5 minutes stirring constantly.
- Stir a small amount of hot mixture into beaten egg yolks.
- Add eggs to mixture in pot and cook stirring for 1 minute longer.
- Remove from heat and stir in vanilla.
- Pour into baked, cooled shell.
- Prepare meringue and spread on filling.
- Bake for 5-7 minutes until meringue is lightly browned.
- MERINGUE: Beat egg whites until stiff but not dry.
- Gradually add sugar, while beating.
- Pile gently onto pie filling.
- Bake.
Nutrition Facts : Calories 2587.4, FatContent 110.5, SaturatedFatContent 34.6, CholesterolContent 406, SodiumContent 1787.9, CarbohydrateContent 356.6, FiberContent 7.9, SugarContent 211.6, ProteinContent 45.8
BUTTERSCOTCH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 487 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 73g carbohydrate (56g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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