Butterscotch Pie with Meringue

Butterscotch Pie

 

Front CoverEvery morning this week has been crisp and cool, followed but a sunny fall day! Which is making me crave some fall food, like squash, and turkey, soups and Butterscotch Pie!! This pie is topped with a light meringue. It is featured in my cookbook “From the Stage to the Stove”. If you don’t have a copy you can get it in 2 formats a eCookbook (digital download) or by ordering a full color, spiral bound book sent to your door…. FREE shipping!

 

 

Butterscotch Pie with Meringue

2 Tbl. butter
¾ c. brown sugar, firmly packed
1 ¾ c. hot milk
¼ c. cold milk
¼ c. cornstarch
pinch of salt
2 egg yolks
1 tsp. vanilla
1 baked 9 inch pie crust

Meringue:
4 egg whites
½ tsp. cream of tarter
pinch of salt
¼ c. sugar
2 Tbl. cold water
½ tsp vanilla
In the top of a double boiler, melt butter; blend in brown sugar. Cook directly over medium heat, stirring, until mixture is bubbly; watch carefully that it doesn’t burn. Slowly stir in hot milk and place over double boiler again. Cook, stirring, until blended. In a small bowl, blend together cold mild, cornstarch and salt. Stir into hot mild mixture and cook, stirring for 1 to 2 minutes or until thick and smooth. Cover and cook for 10 minutes, stirring occasionally. Beat yolks lightly and stir in some of the hot mixture. Blend thoroughly and stir back into top of double boiler. Cook, stirring, for 3 minutes. Remove from heat. Stir in vanilla and beat until smooth. Let cool to room temperature, stirring occasionally, then pour into pie shell and spread evenly.
Meringue:
In mixer, beat together egg whites, cream of tarter and salt until moist peaks form. Very gradually beat in sugar, then water and vanilla, beating until mixture is shiny and stiff. Spread evenly over filling, making sure meringue touches pastry all around edges. Swirl top of meringue decoratively. Bake at 375° for about 12 minutes or until meringue is brown.


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