Butterscotch Pie with Meringue Topping

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Equipment

Ingredients

  • ¼ cup butter
  • 1 cup firmly packed brown sugar
  • ¼ cup flour
  • 2 cups milk divided
  • 3 egg yolks reserve the egg whites for the meringue topping
  • ½ tsp. vanilla
  • pinch of salt
  • 1 pie shell baked and cooled

Meringue Topping

  • 3 egg whites
  • ½ tsp. vanilla
  • ¼ tsp. cream of tartar
  • 6 T. sugar

Instructions

  • In a medium saucepan over medium-low heat, stir the brown sugar and butter until butter melts and sugar dissolves.
  • Continue stirring and cook mixture for 2 minutes longer; remove from heat.
  • In a small bowl, beat egg yolks well; set aside for now.
  • In a large mixing bowl, combine the flour and 1 cup of the milk, mixing until smooth.
  • Add the egg yolks and salt and mix well again.
  • Add the remaining milk and thoroughly blend.
  • Return the sugar and butter mixture to the stove and cook on medium-low heat, slowly adding the flour mixture and stirring constantly the entire time.
  • Continue to stir constantly until the mixture is thickened—don’t rush this step and keep the heat low.
  • Remove from heat and add the vanilla.
  • Continue to stir the caramel syrup while it cools to barely warm and then pour into the prepared pie shell.
  • Top pie with meringue (see instructions below), being careful to seal the edges.
  • Take the back of a spoon and lift up peaks or make swirls across the top.
  • Bake in a preheated 350° oven for 12-15 minutes or until meringue is golden.
  • Allow pie to cool before serving.

Prepare the meringue topping:

  • In a medium mixing bowl beat the egg whites together with the vanilla and cream of tartar until soft peaks form.
  • Gradually add the sugar, beating hard until stiff and glossy peaks form and all the sugar is dissolved.
  • Top pie with meringue as directed above.
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Course Pie
Cuisine Amish