How To make Butterscotch Meringue Pie

I Made Them a Butterscotch Pie! Grandma’s recipe!

I Made Them a Butterscotch Pie! Amazing!

recipe
Pie crust:
2 1/4 cups blanched almond flour
1 Tbsp coconut flour
1/4 tsp unflavored gelatin, preferably grassfed
1/2 tsp sea salt
3 Tbsp butter
1 Tbsp honey
1 large egg white

Butterscotch Filling

3 egg yolks
1 cup coconut palm sugar or brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk (I use a 14 oz can of coconut milk)
1/3 cup butter
2 teaspoons vanilla
1 tsp whiskey

Meringue (400 degrees, 8 minutes)
3 egg whites
1/4 tsp cream of tartar
3 Tablespoons powdered sugar

Video: Butterscotch Meringue Pie by Debbie Dunn

Miss Edna from Tipton's Cafe in Greeneville, Tennessee, taught me how to make this pie.

Easiest Butterscotch Pudding Pie Recipe, CVC's Southern Cooking

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Old Fashioned - Butterscotch Pie - The Pies of March

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Butterscotch Pie

This is moms amazing butterscotch pie. Leanne over at Mennonite Farmhouse asked us into her collaboration of The Pies of March, and mom thought this would be the best choice in pies to share. Let me know what you think about this version and y'all enjoy.
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Ingredients:

9 prepared/baked pie crust
1 teaspoon vanilla
3/4 cup light brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
2 tablespoons butter

In pan combine sugars, corn starch and salt. Mix well.
Gradually stir in milk, mixing until smooth over medium heat.
Bring to a boil and stir for 1 minute. Stirring constantly.
Remove from heat and stir half hot mixture into egg yolks, mixing well.
Pour back into sauce pan and bring to a boil for 1 minute longer.
Remove from heat and add butter and vanilla, stir well to combine.
Pour immediately into pies shell and then allow to sit until entirely cool.
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Butterscotch Pie

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If I am going to eat pudding I want homemade. If I make pudding I may as well pour it in a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!

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INGREDIENTS

For the pie:

- 1 9-inch pre-baked pie shell
- 3 tbsp sugar
- 3/4 cup dark brown sugar
- 1/2 cup flour
- 1 1/2 cups whole milk
- 1 1/3 cups heavy cream
- 4 egg yolks
- 1 tsp salt
- 1 1/3 tsp vanilla extract
- 3 tbsp unsalted butter

For the meringue:

- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract

INSTRUCTIONS

In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.

In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.

Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.

Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.

For the meringue:

Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.

Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.

Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.

#pie #butterscotch #homemadepie

Rich Butterscotch Meringue Pie

This is a very decadent pie.

Butter Pie Crust
1 1/2 cups all-purpose flour
1/2 cup very cold butter cut into small squares
1/2 teaspoon salt
1 large egg yolk
4-6 tablespoons ice water

Filling
1 1/2 cups dark brown sugar
1/2 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
4 egg yolks
2 teaspoons vanilla extract
3 tablespoons butter

Meringue
5 egg whites
1/4 teaspoons cream of tartar
scant 1/2 cup sugar
1/2 teaspoons vanilla extract
A few drops of almond flavoring

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