*Meringue for Pies Ingredients: 3 egg whites 1 teaspoon cream of tartar Pinch salt 6 tablespoons sugar Beat the egg whites till they form soft peaks. Add the cream oftartar and salt and continue beating till the whites are stiff butnot dry. Add sugar, a little at a time, beating it in well. Spread the meringue over the pie, being certain to cover the surfacecompletely, including the edge of the crust. If you are deft withthe pastry tube, you may pipe the meringue over the pie, using a #6rosette tube. Bake the meringue at 350 degrees 15 to 18 minutes, oruntil it is lightly browned.
Ingredients
- 3 to 4 tablespoons butter
- 1-3/4 cups brown sugar (light brown preferred)
- 3 cups rich milk, light cream, or half milk and half evaporated milk
- 2 eggs
- 7 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Baked pastry or crumb crust for 9-inch pie
Directions
Melt the butter in 2-quart saucepan, add the brown sugar, and stiruntil the mixture bubbles up and looks slightly browner. Add 2 cupsof the milk and stir to combine well. Stir the eggs with the flourand salt, then stir in the remaining milk. When the sugar mixture ishot but not boiling, slowly stir in the the egg mixture. Stir andcook over medium low heat until the mixture boils up. Turn the heatvery low and stir and cook 1 or 2 minutes more. Remove from theheat and stir in the vanilla. Cool to room temperature and turninto the baked pastry, or crumb crust. Serve topped with whippedcream, if you like.
Variations:
Butterscotch Meringue Pie: Use 3 egg yolks in the filling, top thepie with a meringue of the 3 egg whites*, and bake in a 350-degreeoven until the meringue is lightly brown.
Butterscotch Nut Pie: Add 1/2 cup toasted pecans, walnuts, almonds,filberts, macadamia, or cashew nuts to the filling. Sprinkle a fewover the top, or top with whipped cream or meringue sprinkled with nuts.
Date Butterscotch Pie: Use only 3/4 cup brown sugar. Cool thefilling and fold in 1 cup quartered dates. If you like, also foldin 1/2 cup toasted pecans or almonds with the dates.
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Submitted 6/13/05.
Source: American Cookery
Submitted By: Rick Smith
rick@dragons.net
Butterscotch Pie