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
Butterscotch Meringue Pie Recipe
Butterscotch Meringue Pie Recipe
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
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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).
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:
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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Butterscotch Meringue Pie, #dessert #pies #homemade #food #madefromscratch #butterscotch #meringue
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