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Pie: Butterscotch Pie

Source of Recipe


Cooks Recipes






List of Ingredients



• Crust:
  
• 1 1/4 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/2 cup cold butter
  
• 2 to 3 tablespoons cold water
  
• Filling:
  
• 1/4 cup butter
  
• 3/4 cup firmly packed dark brown sugar
  
• 3 cups milk
  
• 1/3 cup cornstarch
  
• 4 large egg yolks
  
• Meringue:
  
• 4 egg whites
  
• 1/2 teaspoon cream of tartar
  
• 1/2 cup granulated sugar
  






Instructions



1. Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork until flour is just moistened. Wrap in plastic food wrap; flatten slightly. Refrigerate for 1 hour.
   
   
2. Heat oven to 475 degrees. Roll out chilled pastry on lightly floured surface into 12 inch circle. Place into 9 inch pie pan. Trim pastry to 1 inch from edge; crimp or flute edge. Prick bottom and sides. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
   
   
3. Reduce oven temperature to 350 degrees. Meanwhile, melt 1/4 cup butter in 2 quart saucepan over medium heat. Stir in dark brown sugar. Add 2 1/2 cups milk; stir until sugar is dissolved (1 to 2 minutes). Continue cooking until mixture bubbles around edge (5 to 7 minutes).
   
   
4. Whisk together remaining 1/2 cup milk, cornstarch and egg yolks in medium bowl. Add small amount hot milk mixture to egg yolk mixture with wire whisk; mix well. Gradually add egg yolk mixture to hot milk mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil (3 to 4 minutes). Continue cooking until mixture is thickened (1 minute). Immediately pour into baked crust.
   
   
5. Beat egg whites and cream of tartar in large mixer bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar until glossy, stiff peaks form and meringue is smooth (4 to 5 minutes). Spread meringue over hot filling, sealing to edge of crust. Bake for 10 to 15 minutes or until meringue is lightly browned.
   
   
6. Cool 1 hour. Refrigerate at least 2 hours before serving.
   
   
7. Makes 8 servings.
   
   
8. Tip: To prevent crust from puffing up as it bakes, line pastry shell with aluminum foil. Place pie weights or dried beans on foil to cover bottom surface. Bake as directed above.
   
   
9. Nutrition Facts (1 serving):Calories: 440, Fat: 22 g, Cholesterol: 160 mg, Sodium: 320 mg, Carbohydrates: 53 g, Dietary Fiber: 1 g, Protein: 8 g