Butterscotch Meringue Pie


posted by Maggie 03-17-99 6:49 PM

Butterscotch Meringue Pie
1983 issue of Southern Living Annual Recipes

1 cup firmly packed brown sugar
1 Tbsp. plus 1 tsp. sugar
1/4 cup all-purpose flour
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
2 eggs, separated
1 tsp. vanilla extract
1 baked 8" pastry shell
1/2 tsp. cream of tartar
1/4 cup plus 2 Tbsp. sugar


Preheat oven to 350 F.

Combine first four ingredients in top of a double boiler. Add milk and butter, stirring well. Cook over boiling water, stirring constantly, 30 minutes until thickened. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture.

Cover; cook 15 minutes over boiling water, stirring frequently. Remove from water and stir in vanilla. Cool. Pour into pastry shell.

Beat room temperature egg whites until frothy. Add cream of tartar, beating slightly. Gradually add remaining sugar 1 Tbsp. at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350* for 10-12 minutes or until golden brown.


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