31 January 2014

Butterscotch Meringue Pie

This is one of those pies that just sort of speaks for itself.  It really does.  My pictures (unfortunately) don't really do it justice since I took them with my ipod instead of my real camera.  My husband had claimed the camera for his web project, so I had to make things work with what I had.  You can tell, however that the ladies at work enjoyed it.  This pie got destroyed.

This pie is my take on a Southern classic.  Pretty much anything covered in meringue is a classic around these parts.  To make this pie work there are a few things you have to remember.  First, don't give up on the filling.  It will thicken.  I promise.  Just keep stirring (or whisking).  As soon as you are ready to throw in the towel and walk away from the whole disaster, that's when it will thicken.  Second, you can use a regular pie crust, just bake it beforehand.  I happen to like the graham cracker crust with the butterscotch filling, but my opinion isn't the one that matters when you're making this.  Third, you don't have to make this into a pie at all.  You can just eat the filling straight.  It's just butterscotch pudding.  No one will know you didn't put it in a pie.  Fourth, you need to make this pie filling whether it goes into pie form or not.  Most folk have only had artificially flavored (a.k.a. fake) butterscotch.  The real stuff will blow your mind.  You may never go back.  This stuff is pure brown sugar, nutty, sweet, buttery heaven.  Seriously.  I think I'm in love.

Be sure all your stuff is ready for the custard so nothing burns or scalds. 

 The brown sugar meringue is just plain pretty.  You don't have to get all fancy to make it look all professional-like.

 Yummy, creamy goodness is your reward.  Oh my.

Butterscotch Meringue Pie
makes one 9" pie

for the pie:
1 cup dark brown sugar 
1/2  tsp salt
2 Tbsp water
2 cup cold milk
4 Tbsp cornstarch
2 egg yolks, slightly beaten
2 Tbsp butter
1/2 teaspoon almond extract
One graham cracker pie crust
for the meringue:
2 egg whites
1/4 tsp cream of tartar
1/2 tsp salt
1/2 tsp vanilla
4 Tbsp dark brown sugar

Combine the brown sugar, salt, and water in a medium saucepan. Cook 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 brown sugar mixture; cook over low heat until thick and smooth,  stirring or whisking constantly. Stir a small amount of the hot brown sugar mixture into the beaten egg yolks, return to double boiler, and cook a few minutes longer. Add butter and almond extract, stirring until the butter is completely melted.  Cool completely.  Once cooled, pour the custard into
the pie shell. 

Preheat the oven to 350°.

To make the meringue, beat the egg whites on high speed until frothy.  Add the cream of tartar, and salt.  Continue beating until soft peaks form.  Add the vanilla, then gradually add the brown sugar.  Continue beating until the mixture is glossy and stiff peaks form. 

Spread the meringue over the butterscotch custard.  Bake for 20 minutes or until the meringue is golden brown.  Let cool completely before slicing.  Store, refrigerated, in a covered container up to 3 days.


  1. Mmm. Love it!!😋
    Especially the meringue with dark brown sugar, never thought about doing it with brown sugar, it's so good,😃 thanks

  2. Thanks, Karen! I'm thrilled you liked it!

  3. Thanks, Karen! I'm thrilled you liked it!



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