Butterscotch Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
YIELD: 8 servings.
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
Ingredients
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Dough for single-crust pie
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6 tablespoons butter
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6 tablespoons all-purpose flour
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1-1/2 cup packed brown sugar
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2 cups whole milk
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1/4 teaspoon salt
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3 large egg yolks, room temperature, beaten
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1 teaspoon vanilla extract
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MERINGUE:
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3 large egg whites, room temperature
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1/4 teaspoon cream of tartar
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1/2 cup sugar
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
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3.
In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
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4.
For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
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5.
Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 541 calories, 24g fat (14g saturated fat), 128mg cholesterol, 359mg sodium, 76g carbohydrate (56g sugars, 1g fiber), 7g protein.
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