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Butterscotch Meringue Pie
Cooking with Paula Deen
, Mar/Apr 2013
1/2 (14.1-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
6 egg yolks
2 1/2 cups milk
1 (11-ounce) package butterscotch morsels
2 tablespoons butter
Preheat oven to 450º. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick bottom and sides of crust. Bake for 10 to 12 minutes or until lightly browned. Let cool completely on a wire rack.
In a small bowl, whisk together sugar, cornstarch, and salt. In a large saucepan, whisk together egg yolks and milk. Gradually whisk sugar mixture into egg mixture until blended. Bring to a boil over medium-high heat; cook, whisking constantly, for 1 minute.
Remove from heat; stir in butterscotch morsels and butter until melted and smooth. Spoon butterscotch mixture into prepared crust. Cover with plastic wrap, and chill overnight or until firm.
Spread Swiss Meringue over chilled butterscotch filling. Brown meringue with a welder’s or kitchen torch, if desired.
Makes 1 (9-inch) pie
Note: Do not brown meringue conventionally in a hot oven because the pie filling will not stay firm.
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