Butterscotch Pie
If I’m going to eat pudding, I want homemade. If I make pudding, I may as well pour it into a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
For the pie:
– 1 9-inch pre-baked pie shell
– 3 tbsp sugar
– 3/4 cup dark brown sugar
– 1/2 cup flour
– 1 1/2 cups whole milk
– 1 1/3 cups heavy cream
– 4 egg yolks
– 1 tsp salt
– 1 1/3 tsp vanilla extract
– 3 tbsp unsalted butter
For the meringue:
– 4 egg whites
– 1 cup sugar
– 1/4 tsp cream of tartar
– 1 tsp vanilla extract
In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
In 4-quart saucepan, melt sugar over medium-low heat. Shake pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all sugar is melted. Continue to cook until sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add heavy cream and remaining 1/2 cup of whole milk.
Return mixture to medium-low heat and stir until caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until just beginning to bubble throughout, 5 minutes.
Remove from heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
For the meringue:
Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl, combine egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.
Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.
Spread meringue on pie. Place pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
