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Sunday, March 27

Butterscotch meringue pie

Pie crust, baked, cooled
1
Butter
¼ cup
Sugar, light brown, firmly packed
1 cup
Flour
4 tablespoons
Milk, whole
2 cups
Eggs, separated
3
Vanilla extract
½ teaspoon
Salt
1/8 teaspoon
Meringue
Vanilla extract
½ teaspoon
Cream of tartar
¼ teaspoon
Sugar
6 tablespoons
  1. Preheat oven to 350°F.
  2. In a saucepan, stir together brown sugar and butter, until butter melts and sugar dissolves; cook 2 to 3 minutes on low-medium, and then remove from heat.
  3. Beat egg yolks in a small bowl.
  4. In separate large bowl, mix flour with 1 cup milk, until smooth; mix in yolks and salt, and then add remaining milk.
  5. Add flour mixture to the saucepan, and cook on low-medium until thickens, stirring constantly.
  6. Remove from heat, and stir in vanilla; stir constantly until well blended and slightly warm, and then pour into prepared crust.
  7. With an electric mixer, beat whites with vanilla and cream of tartar, until soft peaks form.
  8. Gradually add sugar tablespoon at a time, beating until stiff and glossy peaks form and sugar dissolves.
  9. Spread meringue over slightly warm filling, sealing the edge of the crust.
  10. Bake for 12 to 15 minutes, or until golden; cool for 10 to 15 minutes.

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