BUTTERSCOTCH MERINGUE TART
Make and share this Butterscotch Meringue Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
- For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
- For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
- Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.
Nutrition Facts : Calories 474.2, Fat 23.1, SaturatedFat 11.2, Cholesterol 126.8, Sodium 176.5, Carbohydrate 61.5, Fiber 1.3, Sugar 40.8, Protein 6.9
BUTTERSCOTCH MERINGUES
This is from Traditional Scottish Cookery. One of my favourite meringue recipes. To be truthful, I can't remember how many it makes - depends on the size!
Provided by Sherrie-pie
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess.
- Beat the egg whites with the cream of tartar and the salt until stiff.
- Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
- Fold in chopped walnuts.
- Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool.
- Sandwich with whipped cream.
Nutrition Facts : Calories 84.7, Fat 3.8, SaturatedFat 0.4, Sodium 31.1, Carbohydrate 11.9, Fiber 0.4, Sugar 11.1, Protein 1.6
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
AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE
This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
- Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
- Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
- While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
- Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
- Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
- Chill the pie, uncovered, at least 2 hours or overnight before serving.
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).
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