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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