Butterscotch Meringue Pie

Yields:	1 pie
Rate this Recipe

	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	80 minutes

Be the first to add a photo of this recipe!

Ingredients

9	inch	pie shell (9 inch)
3/4	cup	brown sugar	light, firmly packed
1/4	cup	sugar	granulated
1/4	cup	cornstarch
1/2	teaspoon	salt
2 1/2	cups	milk
3	each	egg yolks	slightly beaten
2	tablespoons	butter
1	teaspoon	vanilla extract

Meringue
3	each	egg whites
1/4	teaspoon	cream of tartar
6	tablespoons	sugar
1/2	teaspoon	vanilla extract

Directions

Prepare and bake the pie shell; allow to cool.

In a medium saucepan, combine the sugars, cornstarch and salt; mix well.

Gradually stir in the milk, mixing until completely smooth.

Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly.

Remove from the heat. Stir half of the hot mixture into the egg yolks, mixing well; pour back into the saucepan.

Bring back to boiling, stirring; boil 1 minute longer.

Remove from heat.

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

Preheat oven to 400.

Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.

Gradually beat in the sugar.

Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.

Bake 7 to 10 minutes or until meringue is golden.

Cool on wire rack for 1 hour before serving.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

A Bad Taste in Your Mouth

by Mark R. Vogel

How many times has this happened to you: You're invited to a friend's or relative's home for dinner. You're leery about what they're...

Member Review

Cajun Chicken Pasta

Excellent! I love the cajun-seasoned chicken with creamy pasta. The combination is wonderful, although I thought the sauce would need more kick. I would definitely make this recipe when I have to entertain guests. Thanks for the recipe.

Reviewed by misha