Blood Orange Butterscotch Meringue Pie Recipes

IT'S A BLOODY ORANGE MERINGUE PIE

Steps:

• Crust.
• Sift together the flour, salt, sugar and pecans.
• Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
• Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
• Wrap the dough ball in wax paper and chill for 1-2 hours.
• On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
• Carefully place dough into pie pan.
• Trim the dough about 1/4 inch above the rim of the pan.
• Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
• Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
• Filling.
• Preheat your oven to 350 degrees.
• Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
• Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
• Pour the orange mixture into the prepared crust.
• Meringue.
• In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
• Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
• Spread the meringue on top of the orange filling making sure to seal the edges.
• Bake in a 350 degree oven for 12-15 minutes or until golden brown.
• Watch your pie so that the meringue doesn't burn.
• Once the pie has cooled, chill for several hours and ENJOY!

BUTTERSCOTCH MERINGUE PIE

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.