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Wednesday, April 28, 2010

Butterscotch Pie

Spring is gone here in the desert it seems. Despite a day now and again when the temperature drops into the 70's we're staying the mid-80's and even creeping into the 90's. It appears the heat is upon us as May approaches.

Of course, with hot weather I want milk shakes. More to the point I want butterscotch milkshakes! I love stopping by the Dairy Queen down the street to grab one on a hot evening. There's just nothing quite like it.

This afternoon as the thermometer creeped toward 90° I had a craving. Unfortunately, I had no ice cream or butterscotch syrup in the house and no way to get to DQ since Michael had the car at work. So, I decided to whip up a Butterscotch Pie with Meringue.

This is a great pie for summer desserts and is easily adapted to individual pies or tarts for a party.


Filling:

1 9" pie shell
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
pinch of salt
3 large eggs separated (room temperature)
1 1/3 cup milk
2 tbs. butter, melted
1 tsp. vanilla extract

Prepare pie crust following package directions or recipe.

Preheat oven to 325°. In large saucepan combine brown sugar, flour, sugar and pinch of salt. Whisk together egg yolks, milk, butter and 2/3 cup of water. Gradually whisk into brown sugar mixture until smooth.

Cook over medium heat, whisking constantly until mixture thickens and boils (about 10 minutes). Boil, whisking constantly, for 1 minute. Remove from heat and whisk in vanilla extract. Pour into pie shell.

Meringue

3 egg whites (saved from filling)
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 tsp. salt

Place egg whites, cream of tartar and salt in dry bowl. Whip with mixer fitted with wire whip and gradually add in sugar. Beat until egg whites form stiff peaks.

Spoon meringue onto pie filling being careful to cover and seal edges of crust. Place in oven and bake for 15 to 20 minutes or until golden brown. Allow to cool at least 2 hours before serving. Store in refrigerator.

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