Lemon meringue pie cooling on domestic counter

Lemon meringue pie cooling on domestic counter

Butterscotch Meringue Pie

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Crust Ingredients

  • 2 C pastry flour
  • ½ tsp. salt
  • ¼ C milk
  • 1 C Crisco® shortening
  • 2 tsp. vinegar

Filling:

  • 1 ½ C Pioneer® Golden Light Brown Sugar
  • 5 T flour
  • ½ tsp. salt
  • 2 C milk
  • 8 T butter
  • ½ tsp. vanilla
  • 3 egg yolks, beaten

Meringue:

  • 4 egg whites
  • 1 tsp. cream of tarter
  • 1/2 tsp. vanilla
  • 6 T Pioneer® Sugar

Crust Directions

  1. Mix the pastry flour and salt. Cut in the shortening with a pastry blender. In another bowl, mix the vinegar and milk. Add to the dry mixture until a dough forms. Do not overwork. (Recipe makes one double pie crust).
  2. Preheat oven to 425° F. Place single crust in 8 or 9-inch pie plate. Trim the edges. Punch a few holes in bottom and sides to prevent the crust from puckering during baking. (Or line with foil or parchment paper and weigh down with dry beans spread evenly over the bottom.) Bake in oven for 7 to 10 minutes. Cool completely.

Filling:

  1. Preheat oven to 350° F.
  2. In a medium mixing bowl beat the egg yolks; set aside.
  3. In a saucepan, combine the Pioneer® Golden Light Brown Sugar, flour and salt. Gradually stir in the milk. Cook over medium heat stirring often until thickened and bubbly. Remove a cup of the hot mixture and pour into the egg yolks; stir until good and blended. Return egg mixture back into filling and bring back to a boil; cook for 1 more minute. Remove from heat and add butter and vanilla. Pour into the cooled pie crust.

Meringue:

  1. Beat the egg whites, cream of tarter and Pioneer® Sugar until soft peaks form. Spread the meringue over the hot butterscotch filling, sealing to the edge of the pastry shell.
  2. Bake for 12 to 15 minutes or until the meringue is golden brown. Cool before serving.
 

Cook's Note

For unbaked pie dough: Wrap the other half of the dough tightly in foil or plastic wrap. You can keep in the refrigerator up to 4 days and freeze up to 3 months. Remove dough and bring to room temperature before using.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.