me oh my pie {week 49}

I made this pie for my Dad, butterscotch is a favorite of his.  I’ve had it on my “to try” list all year long and finally got to it in time for him to take it to work with him. He tells me it was gone in 5 minutes flat.

From the fluffy brown sugar meringue and the buttery filling, this classic pie fits in perfectly at any Christmas gathering and is sure to make you a new friend or two too!

Butterscotch Pie
1 pie pastry shell, baked and cooled
1 c. firmly packed dark brown sugar
1/2 c. granulated sugar
1/3 c. cornstarch
1/8 tsp. salt
3 large egg yolks
2 cups of milk
2 Tbsp. butter
1 tsp. vanilla extract

After preparing pastry shell, reduce temperature of oven to 325 degrees. Whisk together brown sugar and next 3 ingredients in a large heavy saucepan. Combine egg yolks and milk. Gradually add egg mixture to brown sugar mixture, whisking constantly. Bring mixture to a boil, whisking frequently; cook for 1 minute, whisking constantly until pudding thickens. Remove from heat and still in butter and vanilla. Cover and keep warm.
Prepare the Brown Sugar meringue (see recipe below).

Brown Sugar Meringue:
6 large egg whites
1/2 tsp. cream of tartar
1/2 tsp. vanilla extract
1/4 c. light brown sugar, firmly packed
1/4 c. granulated sugar

Beat first 3 ingredients at high speed with an electirc mixer just until foamy. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (about 2-4 minutes).

Pour butterscotch mixture into prepared crust. Spread meringue over hot filling, sealing edges. Bake at 325 degrees for 25 minutes or until lightly browned. Cool completely on a wire rack, about two hours, and then store in refrigerator.



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