Butterscotch Pie with Meringue Topping
Take your time to savor the rich, smoky-sweet flavor of this pie, topped with billowy meringue. You can also top it with fresh whipped cream and fancy it up by drizzling some butterscotch topping over it!
Ingredients
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1 refrigerated pie crust
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1⅓ cups whole milk
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1⅓ cups brown sugar, lightly packed
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5½ tablespoons flour
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Pinch salt
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3 egg yolks
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4 tablespoons butter
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1 teaspoon vanilla
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3 large egg whites, room temperature
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¼ teaspoon cream of tartar
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½ cup sugar
Directions
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Follow directions to bake store-bought crust.
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Heat milk to medium heat in a pan on the stove. Mix flour, sugar and salt in a bowl. Beat egg yolks; add to flour and sugar. Gradually add this mixture to warm milk; cook over medium-high heat until thickened and bubbly. Remove from heat and add butter and vanilla; stir well and pour into baked crust.
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Preheat oven to 425 degrees.
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For the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Beat in sugar, a little at a time, on high until you have stiff, glossy peaks and sugar is dissolved. Spread over hot filling, sealing edge to the crust.
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Bake 12–15 minutes or until meringue is golden. Cool on a wire rack for 1 hour and then refrigerate for 3 hours or more before serving.
Comments (10)
Bonnie |
July 28, 2021 |
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Carolina Country |
July 30, 2021 |
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Thank you.
Betty McPhatter |
September 01, 2021 |
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Carolina Country |
September 01, 2021 |
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Should that be all-purpose or self-rising flour?
Wayne |
September 01, 2021 |
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That would be all-purpose! Hope it turns out well for you!
Carolina Country |
September 01, 2021 |
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Cathy |
November 24, 2021 |
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Yes, you would basically skip steps 3, 4 and most of 5. After you pour the pudding into the pie shell, I would cover the surface with plastic wrap (so the filling won't form a "skin") and refrigerate for 2-3 hours. Add your whipped topping and enjoy!
Carolina Country |
November 29, 2021 |
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Regards!!
Martha Gamboa |
January 10, 2022 |
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Carolina Country |
January 12, 2022 |
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