Published: by Absolutely Recipes, in the recipes category.

Butterscotch Pie Recipe.

Ingredients:

Dough for single-crust pie
6 TBSPs butter
6 TBSPs all-purpose flour
1-1/2 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

Recipe Instructions:

On a lightly floured surface, roll dough to a 1/8" thick circle; transfer to a 9" pie plate.
Trim to 1/2 in.
beyond rim of plate; flute edge.
Refrigerate 30 minutes.
Preheat oven to 425 degrees.

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 degrees.

In a saucepan, melt butter.
Remove from the 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 thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer.
Remove from the heat.
Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes longer.
Remove from the heat.
Gently stir in vanilla.
Pour into crust.

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 sugar is dissolved.
Spread evenly over hot filling, sealing edge to crust.

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.

Back To Main Recipe List...