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Butterscotch Meringue Pie

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<p><a href="http://www.flickr.com/photos/jdebortoli/2224112013/">Image Credit</a></p>
Ingredients
  Egg yolks 3 Large
  Light muscovado sugar 8 Ounce (250 Gram)
  Cornflour 2 1⁄2 Tablespoon (2 Generous Tablespoons)
  Salt 1⁄4 Teaspoon
  Milk 1 Pint (600 Milliliter)
  Butter 2 Ounce (60 Gram)
  Vanilla essence 1 Teaspoon
  9 inch shortcrust pastry 1 , baked
For meringue
  Egg whites 3 Large
  Caster sugar 6 Ounce (185 Gram)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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