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.

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