Butterscotch Meringue Pie |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 14 |
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This is my DH and 9 year old DD favorite pie. This is not quite as sweet as most. Prep time does not include the time to make the crust. Ingredients:
1 pie crust, baked |
6 tablespoons flour |
1 pinch salt |
2/3 cup milk |
1/4 cup margarine or 1/4 cup butter |
3/4 cup brown sugar |
1 1/2 cups milk |
2 egg yolks, lightly beaten |
1 teaspoon vanilla |
2 egg whites |
1/4 cup sugar |
Directions:
1. Bake pie crust as directed.
2. Cool.
3. Preheat oven to 400°F Mix flour and salt together in a small bowl.
4. Add 2/3 cup milk and beat until smooth.
5. Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
6. Add 1 1/2 cups milk all at once.
7. Cook over medium heat until butterscotch dissolves.
8. Stir a small amount into flour mixture.
9. Add to cooked mixture in pot.
10. Cook over medium heat until thick.
11. Cook additional 5 minutes stirring constantly.
12. Stir a small amount of hot mixture into beaten egg yolks.
13. Add eggs to mixture in pot and cook stirring for 1 minute longer.
14. Remove from heat and stir in vanilla.
15. Pour into baked, cooled shell.
16. Prepare meringue and spread on filling.
17. Bake for 5-7 minutes until meringue is lightly browned.
18. MERINGUE: Beat egg whites until stiff but not dry.
19. Gradually add sugar, while beating.
20. Pile gently onto pie filling.
21. Bake.
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