Butterscotch Meringue Pie

"This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK."
 
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photo by PianoCook photo by PianoCook
photo by PianoCook
photo by PianoCook photo by PianoCook
Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Make and bake a 9" single pie shell. Or use store bought.
  • In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
  • Pre-heat oven to 350 degree's.
  • Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
  • Enjoy and save me a piece :O).

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Reviews

  1. Delicious. Well written, clear instructions. A rich butterscotch flavor, just firm enough to hold together when cut. I too, had more than enough for a 9" shell, ate the rest right out of the cooking pot so I wouldn't have to wash another dish. Next time I think I'll skip the meringue and top the pie off with a lightly sweetened whipped cream. Thanks, Cap'n Jack, for sharing this keeper!
     
  2. Wahoo this was just heavenly. ~My hubbie's favorite kind of pie! Thanks Cap'n Jack!
     
  3. Man oh man, Cap'n Jack! What a pie! So sinfully good I felt wrong eating it on Easter Sunday! The custard had the most wonderful flavors and was so smooth and creamy! Only, I had more than fit in my pie shell, so I made little minis in custard cups, too. Sorry I can't fulfill direction number 5 all the way. There will be no saving for you this time! Made and devoured for PAC Spring '09!
     
  4. Oh my poor blocked arteries, this has to be the loveliest combination of flavours a real cracker of a pie. Many thanks........chris
     
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RECIPE SUBMITTED BY

First; I have been cooking since about 1942. I LOVE Cooking. I grew up in North central Oklahoma during the Great Depression. No Sisters so Mom taught me to cook. (for my own good said she. Guess what she was right) it is about my number one Hobby(my Wife appreciates it too). Over the years I have cooked for huge crowds and little groups. Korean Vet and a member of a proud American family that goes back to 1684 in this country on my Mothers side and W A Y back on my Fathers side. CHEYENNE Indians from the Kansas territory. <br>Love any outside cooking no matter what you call it and am addicted to HOT PEPPERS. <br> <br>My favorite dish to prepare is deep fried Turkey. Also I have many requests for fruit pies of all kinds. <br> <br>Have three Children, two Grand Kids, One Great Grand Daughter which I thoroughly enjoy spoiling. <br> <br>I feel I am at peace with the world live in the middle of about 400,00 acres of forest land and surrounded by wonderful neighbors. All four families. <br> About our only problems are all of our Politicians who haven't the brains to ask our opinion about anything. They are to arogant for that. <br> <br>Favorite restaurant has to be the Cedar Run Inn in Cedar Run PA. It is homey, back in the hills and woods next to a beautiful stream and the food and service are on par with any big city eatery.
 
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