Butterscotch Meringue Pie
Author/Submitted by: Dad Servings: 8 Categories:
Desserts
/
Pies & Pastries
Ingredients: 9
Inch
Pie Shell 3/4
C
Light Brown Sugar,
firmly packed
1/4
C
Granulated Sugar 1/4
C
Cornstarch 1/2
Tsp
Salt 2 1/2
C
Milk 3
Egg Yolks,
slightly beaten
2
Tbsp
Butter 1
tsp
Vanilla Extract
Meringue 3
Egg Whites 1/4
tsp
Cream Of Tartar 6
tbsp
Sugar 1/2
tsp
Vanilla Extract
Directions:
Prepare and bake the pie shell; allow to cool. In a medium saucepan,
combine
the sugars, cornstarch and salt; mix well. Gradually stir in the milk,
mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture
into
the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400. Meanwhile make the meringue.
For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.
Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.
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