The spiky meringue topping may win beauty points in this gorgeous pie, but it's the rich and creamy butterscotch filling that will keep you coming back for more. The taste is pure comfort!
Butterscotch Meringue Pie A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling. CRUST
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup unsalted butter, chilled, cut up
2 to 3 tablespoons ice water
FILLING
1/4 cup unsalted butter, cut up
1 cup packed brown sugar
1 1/4 cups whole milk, divided
1/2 cup heavy whipping cream
1 egg
1 egg yolk
3 tablespoons cornstarch
Dash salt
1 1/2 teaspoons vanilla extract
MERINGUE
1/3 cup water
1 tablespoon cornstarch
4 egg whites
1/2 cup packed brown sugar
1/2 teaspoon cream of tartar
1. In large bowl, stir together flour, sugar and 1/8 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons of the water; stir until dough starts to form, adding additional water 1 teaspoon at a time, if needed. Shape into flat round; cover. Refrigerate at least 20 minutes.
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