Butterscotch Pie
This creamy pudding-like pie filling is crowned with golden meringue.
CARY LETSCHE BRANDENTON, FL
PREP: 30 MIN. + CHILLING BAKE: 15 MIN. + CHILLING MAKES: 8 SERVINGS
Dough for single-crust pie 6 Tbsp. butter
6 Tbsp. all-purpose flour
11/2 cup packed brown sugar 2 cups whole milk
1/4 tsp. salt
3 large egg yolks, room temperature, beaten 1 tsp. vanilla extract
MERINGUE
3 large egg whites, room temperature 1/4 tsp. cream of tartar 1/2 cup sugar
1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3. In a saucepan, melt butter. Remove from heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir mixture 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks, then return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from heat. Gently stir in vanilla.
Pour into crust.
4. For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 Tbsp. at a time, on high until stiff glossy peaks form and the sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
5. Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
1 PIECE 487 cal., 20g fat (10g sat. fat), 116mg chol., 330mg sod., 73g carb. (56g sugars, 0 fiber), 6g pro.