Butterscotch Meringue Pie
|Egg yolks||3 Large|
|Light muscovado sugar||8 Ounce (250 Gram)|
|Cornflour||2 1⁄2 Tablespoon (2 Generous Tablespoons)|
|Milk||1 Pint (600 Milliliter)|
|Butter||2 Ounce (60 Gram)|
|Vanilla essence||1 Teaspoon|
|9 inch shortcrust pastry||1 , baked|
|Egg whites||3 Large|
|Caster sugar||6 Ounce (185 Gram)|
In a large bowl combine the yolks, brown sugar, cornflour and salt and mix to a paste with a little of the milk.
Pour the remaining milk into a saucepan, heat to scalding point, then pour over the egg mixture, stirring all the time.
Return all the mixture to the pan and cook over a low heat, stirring continuously, until it thickens well.
Remove from the heat and stir in the butter and vanilla.
Pour the filling into the pastry case and allow it to cool so that a skin forms on top.
Make a meringue by whisking the egg whites until stiff, then gradually whisking in the caster sugar a tablespoon at a time until you have a glossy, stiff mixture.
Spread this over the cooled butterscotch filling, taking it right to the edges, then swirl it into peaks.
Bake at 220°C/425°F/ Gas Mark 7 for 15 minutes, or until the meringue is lightly browned.
Serve cold, but if you chill it for too long it will collapse.