* Exported from MasterCook *
Butterscotch Meringue Pie
Recipe By : Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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1 Pie shell (9")
Filling:
3/4 c Light brown sugar -- firmly packed
1/4 c Granulated sugar
1/3 c Corn starch
1/2 ts Salt
2 1/2 c Milk
3 Egg yolks -- slightly beaten
2 tb Butter
1 ts Vanilla extract
Meringue:
3 Egg whites -- room temperature
1/4 ts Cream of tartar
6 tb Granulated sugar
Prepare and bake pie shell; let cool.
Make Filling:
In medium saucepan, combine brown sugar, 1/4 c granulated sugar, corn
starch, and salt; mix well.
Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring occasionally; boil
1 minute. Remove from heat.
Stir half of hot mixture into egg yolks, mixing well; pour back into
saucepan.
Bring back to boiling, stirring occasionally; boil 1 minute longer.
Remove from heat.
Stir in butter and vanilla; pour immediately into pie shell.
Meanwhile, preheat oven to 400 F.
Make Meringue:
In medium bowl, with portable electric mixer at medium speed, beat
egg whites and cream of tartar until soft peaks form when beater is
slowly raised.
Gradually beat in sugar, 2 tb at a time, beating well after each
addition. Continue to beat until stiff peaks form when beater is
raised.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until meringue is golden.
Cool on wire rack, away from drafts, 1 hour before serving.
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