Butterscotch Meringue Pie |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A sweet finish for your meal from the Mississippi Valley chapter of the United States Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3/4 cup brown sugar |
1/4 cup granulated sugar |
1/3 cup flour |
2 cups milk |
1/8 teaspoon salt |
3 egg yolks, beaten |
1 1/2 tablespoons butter |
1 teaspoon vanilla |
1 pie crust, baked (either storebought or your own recipe) |
1 tablespoon cornstarch |
2 teaspoons cold water |
1/2 cup boiling water |
3 egg whites |
1 dash salt |
6 tablespoons sugar |
Directions:
1. Combine sugars with flour; add milk gradually, stirring constantly to make a smooth mixture.
2. Add salt and cook in top of double boiler for 15 minutes, stirring occasionally until thickened.
3. Pour part of the hot mixture slowly onto well beaten egg yolks, stirring constantly; pour back into double boiler, mix well and cook an additional two or three minutes, stirring constantly.
4. Add butter; stir until melted.
5. Cool; add vanilla and pour into baked pie crust, cover with meringue taking care to seal the edges completely and brown in a slow oven (300F) for 20 to 25 minutes.
6. For the meringue: Mix together cornstarch and cold water.
7. Add to 1/2 cup boiling water.
8. Cook over low heat until it thickens.
9. Set aside to cool.
10. Beat egg whites, dash of salt, and sugar until stiff.
11. Add cooled cornstarch mixture to beaten egg white mixture.
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