Description
Basically butterscotch pudding in a pie shell. I just about ate an entire batch right from the pot with a spoon. It’s that’s good. It’s also very sweet so you could reduce the brown sugar in this recipe to 1/2 cup total and be just fine. Use your best pie crust here. My Dad said “it’s all about the crust” but I haven’t found Grannie’s pie crust recipe yet, so use what you can. Or buy a pre-made pie crust. I won’t tell!
Ingredients
- FOR THE PIE:
- 1 Batch Of Dough For A 9-inch Pie Crust (Store Bought Or Your Favorite Recipe)
- ¾ cups Brown Sugar
- 2 Tablespoons Flour
- 1 pinch Salt
- 1 cup Milk
- 2 Egg Yolks
- 2 Tablespoons Butter
- 1 teaspoon Vanilla
- FOR THE MERINGUE:
- 2 Egg Whites
- ¼ teaspoons Cream Of Tartar
- 1 teaspoon Vanilla
- 4 Tablespoons White Sugar
- FOR THE PIE:
- 1 Batch Of Dough For A 9-inch Pie Crust (Store Bought Or Your Favorite Recipe)
- ¾ cups Brown Sugar
- 2 Tablespoons Flour
- 1 pinch Salt
- 1 cup Milk
- 2 Egg Yolks
- 2 Tablespoons Butter
- 1 teaspoon Vanilla
- FOR THE MERINGUE:
- 2 Egg Whites
- ¼ teaspoons Cream Of Tartar
- 1 teaspoon Vanilla
- 4 Tablespoons White Sugar
Preparation
1. Preheat oven to 350 F. Put the prepared pie crust into a pie plate and prick it with a fork. Bake the pie crust until tender and light brown (about 15 minutes or according to package instructions). Remove it from the oven and set aside. Keep the oven on.
2. In a medium saucepan add your brown sugar, flour, salt and milk over medium heat. Whisk together and cook until thick, about 10 minutes.
3. Put your egg yolks in a small bowl. Slowly whisk in a small amount of the hot thickened brown sugar mixture to gradually raise the temperature and prevent scrambling the eggs. Pour the eggs slowly into the remaining brown sugar mixture in the saucepan, whisking continuously. Cook over medium high heat for another 5 minutes, whisking often.
4. Stir in the butter and vanilla and remove from the heat.
5. Pour butterscotch filling into cooked pie crust and set aside.
6. Make the meringue: In a very clean and dry bowl, beat egg whites until soft peaks form. Add in the cream of tartar and vanilla. Continue beating and gradually add in the sugar a teaspoon at a time until stiff peaks form. Spoon the meringue on top of the pie, making sure to create little peaks of meringue here and there. Bake at 350 F for 5-8 minutes until just starting to brown. Remove from oven.
7. Chill before serving to let the filling set a bit.
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