Friday, April 23, 2010

PieDay Friday-Butterscotch Meringue Pie

My sister, Katie is getting married this weekend so I've been a little busy and haven't had a chance to come up with a new pie recipe for today. Instead, I'm re-publishing a recipe I first posted back in September that some of you may of missed. It's one of my favorites and deserves another go-around as a Pieday Friday Recipe. Enjoy!



This is one of my favorite homeade pies! Some puddings made from scratch can taste bitter or overly sweet. This one is in perfect balance and while it includes a few steps, is very easy. The recipe itself is based on my mother-in-law's chocolate pudding/pie recipe. I altered some of the ingredients and flavors for this butterscotch pie but the technique and ratios remain.


My husband doesn't really like butterscotch in general so I decided to tell him it's a caramel pie and he loves it! The rich filling does offer a taste of caramlized sugar and that only adds to the appeal!



Butterscotch Meringue Pie

5 Tablespoons butter
1 cup brown sugar, packed
4 level tablespoons flour
1 1/2 cups whole milk
1/2 cup cream or half and half
3 large egg yolks, beaten (reserve whites for meringue)
1/8 teaspoon salt
1 teaspoon vanilla extract

1 Baked 9 inch pie crust, cooled
Meringue, recipe below


Melt butter in a medium saucepan and stir in brown sugar until butter is absorbed and mixture resembles apple butter. Remove from burner.

In a large bowl, whisk flour and salt with milk and cream, until smooth. Add beaten egg yolks and whisk until frothy. Add flour mixture to saucepan with sugar/butter mixture and whisk well. Return to burner and cook over medium-low heat until pudding thickens, stirring constantly. Remove from heat and mix in vanilla. Pour into baked pie crust. Top pie with meringue (recipe below) and spread all the way to crust edges.

Bake at 350 degrees for 10 minutes. Remove from oven and cool for 15 minutes. Cover with tented foil or plastic wrap and refrigerate for at least 4 hours before serving.


MERINGUE

3 egg whites (reserved from pie filling)
1/2 teaspoon vanilla
1/4 teaspoons cream of tartar
6 tablespoons granulated sugar.


Begin beating egg whites with mixer and add cream of tartar. Gradually add sugar and vanilla, beating until stiff peaks form and stand on their own.



5 comments:

A Mom After God's Own Heart said...

Found you on Friday Follow! What a fantastic blog:) Have a fab weekend and follow back when you can!

http://therempels4.blogspot.com

InspiredGifts.com said...

Hi There! Found U on FF. I'm your newest follower.
Your pies look sooooo good! Yummmmmm

Please come by for a visit at
http://bit.ly/duVtoL

Have a beautiful day!
Rebecca

Denise said...

Stopping by from Friday Follow to say Hi! I am now a follower!

Stop by and enter my giveaway for Rachael Ray Bakeware:
http://extremepersonalmeasures.blogspot.com/2010/04/do-you-know-about-family-of-csn-stores.html

sweetsue said...

I have never attempted a pie because my mom's are so good. I am going to send her this recipe and invite myself over! I am a new follower to your blog.

MelissaAggie98 said...

Looks delicious! Happy belated FF! Just stopping by to say hello!

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