BUTTERSCOTCH MERINGUE PIE

A family favorite for generations. Makes one 10 inch pie [25 cm]

1-1/2 cup Brown sugar, firmly packed 375 mL
1/3 cup Flour 75 mL
1/4 tsp Salt 1 mL
12 oz can Evaporated milk 375 mL
1-1/2 cups 2% Milk 375 mL
4 Egg yolks, lightly beaten 4
1-1/2 tsp Vanilla 7 mL
3 tbsp Butter 45 mL
1 Baked 10 inch [25 cm] pie shell 1


Cream Filling
  • Mix brown sugar, flour and salt in a heavy saucepan.
  • In a large measuring cup microwave 1-1/2 cups 2% milk on HIGH, uncovered for 2-1/2 minutes.
  • In a small bowl lightly beat 4 egg yolks and whisk in half the scalded milk.
  • Add remaining scalded milk, evaporated milk and egg mixture into sugar mixture, Mix all together.
  • Cook over medium heat until very thick, stirring constantly, about 12-15 minutes.
  • Remove. Add butter and vanilla.
  • Cool slightly and pour into baked shell. Top with the Meringue.



Basic Meringue
4 Egg whites 4
1/2 tsp cream of tartar 2 mL
8 tbsp Sugar 125 mL

  • Add cream of tartar to egg whites. Beat at low speed until foamy. Turn mixer up to high and continue beating until soft peaks form.
  • Gradually add sugar, 1 tbsp [15 mL] at a time, continuing at high speed, until all sugar added and stiff peaks formed.
  • Spread over top of pie filling being careful to seal edges to prevent shrinkage.
  • Bake at 350 degrees [180C] 10-15 minutes until lightly browqned and set.
  • Cool at room temperature, away from draft.

Note: Cream and custard pies must always be refrigerated if they are to be kept for more than an hour before serving. Keep any leftovers refrigerated as well.

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