Butterscotch Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Now that you see how simple dimple it is to make your own Butterscotch Pie, you no longer have to feel unloved and neglected (laughs) - bake on and emesh in the flavors of you're lost butterscotch. Ingredients:
1 cup brown sugar, firmly packed |
1/4 teaspoon salt |
2 tablespoons water |
2 cups cold milk |
4 tablespoons cornstarch |
2 egg yolks, slightly beaten |
2 tablespoons butter |
1/2 teaspoon vanilla |
1 baked pie shell, 9-inch |
Directions:
1. Combine brown sugar, salt, and water in top of double boiler. Cook over boiling water, over moderate heat to a thick syrup (about 5 minutes). Mix 1/4 cup milk and cornstarch to make a smooth thin paste. Add 1 3/4 cups milk; then combine with hot syrup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer. Add butter and vanilla. Cool. Pour into baked pie shell.
2. Top with a meringe.
3. For brown sugar meringue:
4. 2 egg whites
5. 4 tablespoons brown sugar
6. 1/2 teaspoon vanilla
7. Beat egg whites until the hold stiff peaks. Add sugar gradually, beating constantly. Add vanilla. Pile lightly on filling; bake at 325 degrees for about 20 minutes, or until firm and lightly browned.
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