As y'all are blog hopping, I am on the road to ALABAMA! So excited about visiting the beautiful city of Birmingham. If anyone has suggestions on fun places to go and yummy restaurants we should swing by, comment & let me know!!
Homemade Butterscotch Pie with Meringue
*Before making his pie, you must understand a few things! This recipe must be completed very quickly. Your arm will be sore,so having a partner is ideal. It is not time consuming, but delicate. You will be asked for this recipe, and your pie will be eaten with no piece left behind.
There are three parts to the process. The crust, butterscotch filling, and meringue. You may choose to make your own crust to be a genuine homemade creation, but I opt to skip this step and purchase a refrigerated crust. Without homemade crust, this recipe will require approximately 30 minutes
Ingredients:
- Refrigerated store bought pie crust dough, sized to match your pie pan (8 or 9 inches)
- 3/4 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 2 cups milk (we use 2%)
- 3 slightly beaten, room temperature egg yolks (keep the whites)
- 3 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
Meringue Ingredients
- 3 egg whites, room temperature
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
Preheat your oven according to your pie dough box. Do not use a store bought, baked crust. Begin by taking your 3 eggs and separating the yolks and whites into individual bowls. Set them aside, and allow them to warm
Remove crust dough and unravel. Lay on counter or cutting board, and fix and imperfections so that the crust dough is a flat, round circle. Lay on top of pie plate, and press into pan. Make sure there are no air bubbles between dough and crust. Pinch edges with your index fingers to design edges. Next, take a fork and poke pie crust along bottom and all sides, avoiding the lip of the crust that you just pinched. Place in oven, baking according to your boxed instructions (5-10minutes, until slightly browned edges). Remove and let cool
Begin tricky part! In a medium saucepan, combine brown sugar, flour, salt. Slowly mix in milk, stirring. Once combined, place saucepan on medium burner. Stir continuously & vigorously until bubbling, approximately 5 minutes.
Add sugar one tablespoon at a time, mixing with electric mixer continuously, about two minutes between each tablespoon. Be sure to not lose count of how much sugar you have added! You cannot mix too much, but under mixing will ruin the meringue, so take your time. Once finished with sugar, mix in vanilla extract. Remove cling wrap from pie, and spoon meringue onto butterscotch.
Press meringue onto the sides of the crust firmly. Using the bottom of a spoon, create peaks in the meringue
Place in oven at 325 degrees for 8-11 minutes, only until the peaks are lightly brown. Remove, and cool for one hour before serving. Refrigerate left overs.
Enjoy!
butterscotch pie sounds SO GOOD!
ReplyDeleteIt is and I've no one to share it with! Thanks Rach for the feature! xoxo
ReplyDeleteButterscotch AND Meringue!!! That sounds insanely good.
ReplyDeleteThis sounds to die for! Thanks for sharing the recipe, I can't wait to give it a try!
ReplyDeleteColleen
Daybydaydarling.blogspot.com
This just looks amazing! :)
ReplyDeletexo
erin
sweetnessitself.blogspot.com