The Best Butterscotch Meringue Pie Recipe

July 24, 2023 Post a Comment

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Butterscotch Meringue Pie with Meringue Topping The Food Charlatan from thefoodcharlatan.com

Description

There's nothing quite like a warm and comforting slice of butterscotch meringue pie on a chilly day. This classic dessert combines a rich and creamy butterscotch filling with a light and fluffy meringue topping, resulting in a heavenly treat that's sure to satisfy your sweet tooth.

Prep Time:

The prep time for this recipe is around 30 minutes.

Cook Time:

The cook time for this recipe is approximately 25 minutes.

Ingredients:

For the crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3-4 tablespoons ice water

For the filling:

1/2 cup unsalted butter
1 cup dark brown sugar
1/2 cup heavy cream
1/2 teaspoon salt
3 tablespoons cornstarch
3 egg yolks
1 1/2 cups milk
1 teaspoon vanilla extract

For the meringue:

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Equipment:

9-inch pie dish
Rolling pin
Large mixing bowl
Hand mixer or stand mixer
Medium saucepan
Whisk
Spatula

Method:

1. Preheat your oven to 350°F (175°C). 2. In a large mixing bowl, combine the flour and salt for the crust. Add in the cubed butter and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. 3. Gradually add in the ice water, a tablespoon at a time, until the dough comes together. 4. Roll out the dough on a floured surface until it's about 1/8 inch thick. Transfer it to a 9-inch pie dish and trim the edges. 5. Use a fork to prick the bottom of the crust and bake it for 15-20 minutes, until it's golden brown. Set aside to cool. 6. In a medium saucepan, melt the butter for the filling over medium heat. Add in the brown sugar, heavy cream, and salt, and stir until the sugar has dissolved. 7. In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually whisk in the milk, then pour the mixture into the butter mixture. 8. Cook the filling over medium heat, whisking constantly, until it thickens and boils. Remove from heat and stir in the vanilla extract. 9. Pour the filling into the cooled pie crust. 10. In a large mixing bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer until soft peaks form. Gradually add in the sugar and continue to beat until stiff peaks form. 11. Spread the meringue over the filling, making sure to seal the edges of the crust. 12. Bake the pie for 10-12 minutes, or until the meringue is golden brown. 13. Let the pie cool to room temperature, then chill in the refrigerator for at least an hour before serving.

Notes:

- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up. - When making the meringue, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount can prevent the egg whites from whipping properly. - If you don't have a hand mixer or stand mixer, you can also beat the egg whites by hand with a whisk, but it will take longer.

Nutrition Info:

This recipe yields approximately 8 servings. Per serving:

Calories: 460
Total fat: 25g
Saturated fat: 15g
Cholesterol: 150mg
Sodium: 290mg
Total Carbohydrate: 55g
Dietary Fiber: 1g
Total Sugars: 40g
Protein: 4g

Recipes FAQ:

Q: Can I use a store-bought crust instead of making my own? A: Yes, you can certainly use a pre-made crust if you prefer. Q: Can I make the pie ahead of time? A: Yes, you can make the pie a day in advance and store it in the refrigerator until you're ready to serve. Q: Can I use light brown sugar instead of dark brown sugar? A: Yes, you can use either type of brown sugar, but the dark brown sugar will give the filling a richer flavor.

Recipe Tips:

- To make the crust extra flaky, you can freeze the cubed butter for 10-15 minutes before working it into the flour mixture. - If you're having trouble getting your meringue to stiffen, try adding a pinch of salt or cream of tartar to help stabilize the egg whites. - For a decorative touch, you can use a piping bag fitted with a star tip to pipe the meringue onto the filling.