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Butterscotch Meringue Pie

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Recipe

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

 

Yield

4 servings

Prep

25 min

Cook

20 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
1 9 pie shell (9 inch)
9 inch
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filling
¾ cup brown sugar, light
firmly packed
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¼ cup sugar
granulated
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cup cornstarch
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½ teaspoon salt
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2 ½ cups milk
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3 each egg yolks
slightly beaten
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2 tablespoons butter
or margarine
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1 teaspoon vanilla extract
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Meringue
3 each egg whites
at room temperature
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¼ teaspoon cream of tartar
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6 tablespoons sugar
granulated
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Ingredients

Amount Measure Ingredient Features
1 9 pie shell (9 inch)
9 inch
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filling
177 ml brown sugar, light
firmly packed
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59 ml sugar
granulated
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79 ml cornstarch
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2.5 ml salt
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591 ml milk
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3 each egg yolks
slightly beaten
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3E+1 ml butter
or margarine
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5 ml vanilla extract
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Meringue
3 each egg whites
at room temperature
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1.3 ml cream of tartar
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9E+1 ml sugar
granulated
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Directions

Pie doesn’t get much better than this. It’s a great holiday pie for Easter, Thanksgiving, or anytime you feel like doing some baking. I think my family loves this pie even more than a Chocolate Meringue.

Prepare and blind bake pie shell; let cool. A store-bought pie crust saves time, follow the instructions on the box to blind bake; let cool.

Make the filling

In a medium saucepan, add the brown sugar, ¼ cup sugar, cornstarch, and salt; mix well.

Gradually stir in the milk, stirring until smooth.

Over medium heat, bring to the boil, frequently stirring to avoid scorching; boil for one minute, then remove from heat.

Stir (temper) half of the hot mixture into egg yolks, mixing well; pour back into the saucepan.

Bring back to the boil, stirring occasionally; boil for one minute longer.

Remove from heat.

Stir in butter and vanilla; pour immediately into the pie shell.

Meanwhile, preheat the oven to 400℉ (200℃).

Make meringue

In a medium bowl, with a portable electric mixer or stand mixer, beat egg whites until soft peaks form when the beater is raised.

Gradually beat in sugar, two tablespoons at a time, beating well after each addition.

Continue to beat until stiff peaks form when the beater is raised.

Spread meringue over warm filling, sealing to edge of crust.

Bake 7 to 10 minutes, or until the meringue is golden.

Cool on a wire rack, away from drafts, 1 hour before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 45238% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 602mg 25%
Total Carbohydrate 21g 21%
Dietary Fiber 0g 2%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 1%
Calcium 19% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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