Butterscotch Meringue Pie

Jul 12, 2010 21:01

I think this one is from a Gold Medal cookbook...

Butterscotch Meringue Pie
  • 1 9-inch pie shell
  • 1 tbsp sugar
  • 6 tbsp flour (GOLD MEDAL "KITCHEN TESTED")
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 6 tbsp water
  • 1 cup milk
  • 6 tbsp butter
  • 1 cup brown sugar
  • 3 egg yolks
For meringue:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar
Method:

Mix sugar, flour, cornstarch, salt, and water in top of double boiler.  Beat in milk.  Place over flame and stir until milk is hot.  Place over boiling water, and cook until thickened (about 10 minutes) beating with rotary beater occasionally to prevent lumping.

In the meantime...

Melt butter in heavy saucepan.  Bled in brown sugar and cook over low flame, stirring constantly until sugar is disolved and mixture is smooth.

Beat butter and sugar mixture into milk mixture and cook 5 minutes more.  Beat egg yolks slightly and temper them into hot milk mixture.
Cool and poor into baked pie shell.

Make meringue by beating egg whites with cream of tartar until mixture is stiff enough to hold a point, then gradually beat in 6 tbsp of sugar.  Continue beating until mixture is stiff and glossy.  Pile onto butterscotch filling, making sure to cover the filling completely.  Bake 15-20 minutes @ 300F.

gold medal flour, pie, meringue, butterscotch

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