Tuesday, June 25, 2013

BUTTERSCOTCH MERINGUE PIE

I saw this recipe on Facebook and transferred it here because I want to try it once I figure out how to do it around my health issues.  Here is the basic recipe.

Important note – Make the meringue first because you want the butterscotch filling to be piping-hot when you place it on top. Bake pie shell before adding the butterscotch filling.

Meringue ingredients:

2 tablespoons white sugar 1 tablespoon cornstarch 3 egg whites (save 3 yolks for the filling) 1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract 

6 tablespoons white sugar

In a small saucepan, combine water, sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Prepare filling.

Ingredients for the filling:

2 cups brown sugar

3 eggs (separated) – (save 3 egg whites for meringue)

2 cups hot water

1 teaspoon vanilla

2 heaping tablespoon corn starch

Cream butter and sugar in heavy pan. Add yolks of 3 eggs, corn starch, then add water and milk. Beat well. Cook until thick. Add vanilla and fill already baked pie shell. Top pie with meringue and bake at 325 for 20 to 25 minutes.

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