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Butterscotch Pie

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1-1/2 cup packed brown sugar
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 3 large egg yolks, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Directions

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • 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°.
  • 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 tablespoon 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.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 487 calories, 20g fat (10g saturated fat), 116mg cholesterol, 330mg sodium, 73g carbohydrate (56g sugars, 0 fiber), 6g protein.