CHERYL’S BUTTERSCOTCH MERINGUE PIE
1 1/2 cups brown sugar
3 Tbs flour
3 Tbs butter
1 1/2 cups plus 2 T milk
1 Tbs vanilla
3 egg yolks (you’ll need to reserve egg whites for meringue)
1 9-inch deep dish pie crust – baked
egg whites from above separated eggs
1/4 tsp cream of tartar
1/4 cup sugar (superfine)
1/2 tsp vanilla
- 1. BAKE pie shell according to package directions for a custard or 1-crust pie. Allow to cool completely.
- 2. COMBINE brown sugar, flour and butter with 2 Tbs milk in sauce pan over medium-low heat stirring constantly until mixture is thickened. Remove from heat for next step
- 3. WHISK in remaining milk, vanilla, and egg yolks into the cooked mixture, whisking constantly. Add back to low heat and cook until thick and bubbly.
- 4. POUR mixture into baked & cooled pie shell. Set aside while you make your meringue.
- 5. PREHEAT oven to 350 degrees.
- 6. BEAT egg whites, cream of tartar and vanilla at medium speed with electric mixer until soft peaks form – about 1 minute.
- 7. ADD sugar, 1 Tbs at a time, beating at highest speed until stiff peaks form and sugar is dissolved.
- 8. SPOON meringue onto hot pie filling, spreading to edge of crust to seal well and prevent shrinkage.
- 9. BAKE at 350 degrees for 12-15 minutes until meringue is light golden brown.
- 10. COOL pie completely and refrigerate for 3 hours or overnight until filling is set.
Look for “frog eyes” when the consistency of the filling is right. A bubble within a bubble that is about the size of a frog’s eye is what you’re looking for.
Never try to make meringue when the weather is rainy or too humid. It will likely collapse.
Room-temperature egg whites whip to a higher volume, but it’s easier to separate the yolks from the whites when the eggs are chilled. The solution: separate the yolks and whites while the eggs are cold, then set the whites aside for 10 to 15 minutes to bring them to room temperature.
Always use a glass or stainless steel bowl to mix your meringue. Never use plastic or resin.
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