BUTTERSCOTCH MERINGUE PIE
One of my favorite desperation pies, butterscotch meringue pie is nostalgic, homey, comforting and so very tasty. I do hope you enjoy it--and if you think you don't like butterscotch, be prepared to change your mind.
Provided by Jenni Field
Categories Pies and Tarts
Time 5h30m
Number Of Ingredients 13
Steps:
- Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
- In a heavy saucepan, melt the butter.
- Add the brown sugar and stir together until all the sugar is moistened.
- Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
- As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
- Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
- Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
- Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
- In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
- Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
- Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
- Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
- Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
- Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 50.6 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 15.9 grams fat, Fiber 0 grams fiber, Protein 5.1 grams protein, SaturatedFat 9.2 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 45.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
BUTTERSCOTCH PIE
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
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
BUTTERSCOTCH MERINGUE PIE
This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK.
Provided by Firehousecook AKA C
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make and bake a 9" single pie shell. Or use store bought.
- In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
- Pre-heat oven to 350 degree's.
- Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
- Enjoy and save me a piece :O).
BUTTERSCOTCH MERINGUE PIE
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.
Provided by melsmom
Categories Pie
Time 35m
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, Fat 110.5, SaturatedFat 34.6, Cholesterol 406, Sodium 1787.9, Carbohydrate 356.6, Fiber 7.9, Sugar 211.6, Protein 45.8
BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE
This recipe is from Woman's Day. There are other butterscotch meringue pies on Food.com, but this one uses browned butter, which I found to be intriguing. While a meringue pie is kind of labor intensive, nothing looks more impressive or tastes quite like it!
Provided by Chris Reynolds
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- Make crust: Combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Add the melted butter and mix to moisten dry ingredients. Press onto bottom and up sides of a 9" pie pan Bake until the edges of the crust are beginning to brown, 8-10 minute.
- Make filling: Melt the butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. Remove from heat.
- In the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. Refrigerate while you make the meringue.
- Make the meringue: With an electric mixer, beat the egg whites and cream of tartar until frothy. Add the salt and beat until soft peaks form. Add the sugar, 1 tbsp at a time, beating until incorporated. Continue to beat until glossy peaks form, about 4 minutes. Beat in the vanilla.
- Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. Spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top.
- Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.
Nutrition Facts : Calories 350.1, Fat 21, SaturatedFat 12.2, Cholesterol 112.8, Sodium 411, Carbohydrate 36, Fiber 0.4, Sugar 23.5, Protein 5.5
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