How To make Butterscotch Meringue Pie
1 9" pie shell
Filling :
3/4 c firmly packed light brown sugar
1/4 c granulated sugar
1/3 c cornstarch
1/2 tsp salt
2 1/2 c milk
3 egg yolks :
slightly beaten
2 tbsp butter or margarine
1 tsp vanilla extract
Meringue :
3 egg whites :
at room temperature
1/4 tsp cream of tartar
6 tbsp granulated sugar
1. Prepare and bake pie shell; let cool. 2. Make filling: In med saucepan, combine brown sugar, 1/4 c granulated sugar , the cornstarch and salt; mix well. 3. Gradually stir in milk, mixing until smooth. 4. Over med heat, bring to boiling, stirring occasionally; boil 1 min. Remove from heat. 5. Stir half of hot mixture into egg yolks, mixing well; pour back into saucep an. 6. Bring back to boiling, stirring occasionally; boil 1 min longer. Remove fr om heat. 7. Stir in butter and vanilla; pour immediately into pie shell. 8. Meanwhile, preheat oven to 400F. 9. Make meringue: In med bowl, with portable electric mixer at med speed, bea t egg whites and cream of tartar until soft peaks form when beater is slowly ra ised. 10. Gradually beat in sugar, 2 tbl at a time, beating well after each addition . Continue to beat until stiff peaks form when beater is raised. 11. Spread meringue over warm filling, sealing to edge of crust. 12. Bake 7-10 min, or until meringue is golden. 13. Cool on wire rack, away from drafts, 1 hr before serving.
How To make Butterscotch Meringue Pie's Videos
OLD SCHOOL BUTTERSCOTCH MERINGUE PIE(FRIDAY NIGHT PIE SEGMENT)
This is the 2nd of my 6 week segment of my old school Friday night pies
This is an awesome pie to make for your friends and family
Its very very easy and simple to make
BUTTERSCOTCH FILLING RECIPE
1 c. brown sugar
1/4 c. cornstarch
1/2 t. salt
2 c. milk
2/3 c. heavy cream
3 T. butter
2 t. vanilla
3 egg yolks
add all ingredients together in pot and cook until mixture is thick
usually takes 5-8 minutes
pour mixture in deep dish pie shell
top with meringue and cook in 350 oven until brown
MERINGUE RECIPE
4 egg whites
4 t. sugar
1/8 t. cream of tarter
1/2 t. vanilla
ADD egg whites to mixture and whip to soft peaks
add cream of tarter and mix 1 minute
add sugar and vanilla and whip to stiff peaks
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Betty's Butterscotch Meringue Pie--Part 1 (the Filling)
Betty demonstrates how to make the filling for her Butterscotch Meringue Pie. This is a luscious blend of brown sugar, eggs, and butter (along with a few other ingredients). It can be served as a great pudding, if you choose not to bother with the pie crust and meringue. The meringue recipe will be in Betty's Butterscotch Meringue Pie—Part 2 (the Meringue).
Butterscotch Meringue Pie--Part 1 (the Filling)
1 baked 9-inch pie crust, cooled to room temperature
2 cups light brown sugar
4 tablespoons flour (heaping)
4 eggs, separated (4 yolks will be needed for the filling; 4 whites are reserved for the meringue.)
2 tablespoons butter
dash of salt
½ teaspoon vanilla extract
2 cups hot water
Stir 2 cups brown sugar and 4 heaping tablespoons flour together. Add 2 cups hot water and 4 beaten egg yolks and stir to combine. Cook slowly over low heat, until thickened, stirring constantly. Add 2 tablespoons butter, a dash of salt, and ½ teaspoon vanilla. Stir well. Cool to room temperature. Pour into a baked 9-inch pie crust. The video for the meringue topping is Betty's Butterscotch Meringue Pie—Part 2 (the Meringue).
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Betty's Butterscotch Meringue Pie--Part 2 (the Meringue)
Betty demonstrates how to make the meringue for her gorgeous Butterscotch Meringue Pie. This is a beautiful, fluffy, 4-egg meringue that you may use for any meringue pie.
Butterscotch Meringue Pie--Part 2 (the Meringue)
4 egg whites, at room temperature
dash of salt
1/8 teaspoon cream of tartar, optional (I did not use this in my meringue.)
8 tablespoons sugar
In a large mixing bowl, beat 4 egg whites with a dash of salt and 1/8 teaspoon cream of tartar (if desired) until soft peaks form. Continue to beat egg whites, while adding 8 tablespoons sugar, a little at a time, until stiff peaks form. Gently spoon meringue on to top of pie filling. Swirl, to make a nice design, but avoid having tall peaks that may blacken. Bake in a 300-degree oven for approximately 10 minutes, or until golden brown. Let pie cool completely before attempting to cut into serving pieces. Serve on a nice serving plate with a hot tea or coffee. A gorgeous treat! --Betty
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
Old-Fashion Butterscotch Pie
Old-Fashion Butterscotch Pie
1 Baked Pie She’ll, 9 inch
Filling:
2 cups whole milk (I used 1 & 1/2 Skim & 1/2 Cream
3/4 cup Brown Sugar
3 Tbsp Cornstarch
1/4 cup Butter
3 egg yolks, lightly beaten
1/2 tsp Instant Coffee Granules for color (optional)
1 tsp Vanilla
Meringue:
1 Tbsp Cornstarch
2 Tbsp cold water
1/2 cup boiling water
3 Egg Whites
6 Tbsp Sugar
Dash of salt
1 tsp Vanilla
1. Preheat oven to 350 degrees.
2. Bake a 9 inch pie crust
3. In a saucepan whisk the milk, brown sugar & cornstarch.
4. Cook over medium heat, stirring constantly, until mixture thickens (my mother used to say, ‘until it coats the back of the spoon’)
5. Pour half of the mixture into a seperate container and slowly whisk it into the beaten egg yolks. Then return all of it to the pan
6. Cook until a thick pudding consistency and remove from heat
7. Stir in the Vanilla, coffee granules if using, and butter, until butter melts and all is combined
8. Place a piece of plastic wrap on the surface of the filling in the pan to prevent a hard crust from forming
9. Cool completely with ice around the pan (I put mine in the sink & pour ice cubes all around it
10. When cool, place in baked cooled pie shell
11. Meringue: blend the cornstarch and cold water in a small pan
12. Stir in the boiling water & cook & stir until thick & clear
13. Place plastic wrap on the surface and cool completely. Make it quicker bu placing pan in a bowl with ice cubes around it
14. Best egg whites until foamy
15. Add the sugar and best until stiff peaks form
16. Add the salt & vanilla and mix to combine
17. Turn mixer to low and add the cooled clear cornstarch mixture. When combined, turn on high and beat thoroughly.
18. Spoon on filling in pie shell.
19. Bake at 350 degrees for 15-20 minutes
20. Allow it to cool completely before serving
Butterscotch Meringue Pie Recipe
Butterscotch Meringue Pie Recipe
How to Make a Butterscotch Pie
Do you love butterscotch pie. but don't know how to make it? Well, I got you covered because today I show you my family's favorite way to have butterscotch pie. I even show you an alternative to the calf slobber! Oh wait, that's called meringue ????. This pie has become one of my family's favorites and I hope it will be one of yours too!
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