Homemade Butterscotch Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another - Yummy!!! Ingredients:
1 (9-inch) pie shell baked |
1 cup brown sugar, packed |
1/4 cup cornstarch |
1/2 tsp salt |
1 cup water |
1 2/3 cup whole milk |
1/3 cup unsalted butter |
3 egg yolks, slightly beaten |
1 1/2 tsp vanilla |
Directions:
1. Make 9-inch pie shell and bake.
2. Mix brown sugar, cornstarch and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
3. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
4. Remove from heat. Blend in vanilla. Pour immediately into baked pie shell. If desired, finish immediately with Pie Meringue.* Otherwise, let cool at room temperature.
5. Lastly, pie may be chilled thoroughly (about 2 hours) and topped with sweetened whipped cream.
6. MERINGUE
7. 3 egg whites
8. 1/4 teaspoon cream of tartar
9. 6 tablespoons granulated sugar
10. 1/2 teaspoon vanilla
11. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Tops a 9-inch pie.
12. Spoon meringue over hot pie filling.
13. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
14. Bake 8 to 12 minutes at 400 degrees F or until meringue is delicate brown.
15. Remove from oven and cool away from draft.
16. Serve. Immediately refrigerate any remaining pie.
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