Butterscotch Meringue Pie Recipes

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BUTTERSCOTCH MERINGUE PIE



Butterscotch Meringue Pie image

Old-Fashioned Butterscotch Meringue Pie with a buttery pie crust, a rich and creamy homemade butterscotch pudding filling and a light and fluffy mile-high meringue. Pie doesn't get any more delicious than this.

Provided by Christin Mahrlig

Categories     Dessert

Number Of Ingredients 13

1 refrigerated pie crust
pie weights or dried beans
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups half-and-half
4 large egg yolks, (lightly beaten)
1/4 cup butter, (cubed)
2 teaspoons vanilla extract
5 large egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

Steps:

  • Preheat oven to 450 degrees. Place pie crust in a 9-inch pie pan and gently press into the bottom and up the sides. Fold edges under and crimp edges.
  • Top piecrust with a piece of parchment paper and add pie weights or dried beans. Bake for 10 minutes. Remove the parchment paper and weights and bake another 5 minutes. Let cool.
  • Reduce oven temperature to 350 degrees.
  • In a large heavy saucepan, combine brown sugar, 1/4 cup sugar, cornstarch, and salt. Whisk in half-and-half and bring to a boil over medium heat, stirring constantly.
  • Cook and stir for 2 minutes. Remove from heat.
  • Place egg yolks in a medium bowl and gradually whisk in 1/4 of the hot half-and-half mixture. This will temper the eggs so that they do not curdle.
  • Add the egg yolk mixture to the saucepan and whisk in. Cook, whisking continuously, until thick and bubbly, about 3 minutes.
  • Remove from heat and stir in vanilla and butter until the butter completely melts. Pour into prepared pie crust. Cover with plastic wrap.
  • In the bowl of an electric mixer, beat egg whites and cream of tartar on high speed until foamy.
  • Gradually beat in 6 tablespoons of sugar and keep beating until stiff peaks form.
  • Remove plastic from pie and spoon meringue over filling. Spread it all the way to the edges so that it completely covers and seals the filling.
  • Bake until golden, about 12 minutes, in in 350 degree oven.
  • Let cool completely before slicing.

Nutrition Facts : Calories 421 kcal, Carbohydrate 53 g, Protein 7 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 130 mg, Sodium 280 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving

BUTTERSCOTCH MERINGUE PIE



Butterscotch Meringue Pie image

One of my favorite desperation pies, butterscotch meringue pie is nostalgic, homey, comforting and so very tasty. I do hope you enjoy it--and if you think you don't like butterscotch, be prepared to change your mind.

Provided by Jenni Field

Categories     Pies and Tarts

Time 5h30m

Number Of Ingredients 13

4 Tablespoons cornstarch
3/4 teaspoon kosher salt, (I used Morton's)
20 oz whole milk, (2 1/2 cups)
3 large egg yolks
2 oz unsalted butter, (1/2 stick)
6 oz dark brown sugar, 3/4 cup, tightly packed
8 oz heavy cream, (1 cup)
2 teaspoons vanilla extract
1 9" pie shell, baked, NOT deep-dish
3 large egg whites
1/4 teaspoon kosher salt, (I used Morton's)
6 oz brown sugar (dark or light), (3/4 cup, tightly packed)
1/4 teaspoon vanilla extract

Steps:

  • Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
  • In a heavy saucepan, melt the butter.
  • Add the brown sugar and stir together until all the sugar is moistened.
  • Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
  • As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
  • Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
  • Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
  • Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
  • In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
  • Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
  • Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
  • Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
  • Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
  • Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!

Nutrition Facts : Calories 362 calories, Carbohydrate 50.6 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 15.9 grams fat, Fiber 0 grams fiber, Protein 5.1 grams protein, SaturatedFat 9.2 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 45.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

BUTTERSCOTCH SILK PIE



Butterscotch Silk Pie image

If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us-though there's no reason you couldn't substitute your own scratch crust, if you wish. So don't pass on this recipe because of its impressive look, it's nothing you can't handle, and we think you'll find it pretty rewarding-especially once you bite into it.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 8

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 3/4 cups milk
1 box (4.6 oz) Jell-O® Cook & Serve vanilla pudding & pie filling mix (not instant)
1 cup butterscotch chips
4 egg whites, room temperature
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, about 20 minutes.
  • In 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add butterscotch chips; stir until melted and smooth. Let stand 5 minutes.
  • Pour pudding mixture on top of cooled baked pie shell. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
  • When ready to serve, heat oven to 450°F. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water; stir occasionally with whisk 14 to 18 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 2 to 3 minutes or until stiff glossy peaks form. Remove plastic wrap from filling. Use small icing spatula to swirl meringue over top of chilled pie. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cool on cooling rack 20 minutes.
  • Cut into wedges to serve. Store loosely covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g

MUM-MUM'S BUTTERSCOTCH PIE



Mum-Mum's Butterscotch Pie image

This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.

Provided by kuppykake

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 6h5m

Yield 8

Number Of Ingredients 10

2 cups whole milk
¾ cup light brown sugar
3 tablespoons cornstarch
3 egg yolks, lightly beaten
¼ cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
  • Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
  • Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
  • Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
  • Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.4 g, Cholesterol 98.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 217.1 mg, Sugar 35.5 g

BUTTERSCOTCH PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

BUTTERSCOTCH CREAM PIE



Butterscotch Cream Pie image

This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!

Provided by Colleen

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups milk
⅓ cup all-purpose flour
1 cup brown sugar
¼ teaspoon salt
3 egg yolks
3 tablespoons butter, melted
½ teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
  • Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
  • In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g

BUTTERSCOTCH MERINGUE PIE



Butterscotch Meringue Pie image

This is my DH and 9 year old DD favorite pie. There are other butterscotch pies posted, but none the same as this. This is not quite as sweet as most. Prep time does not include the time to make the crust.

Provided by melsmom

Categories     Pie

Time 35m

Yield 1 Pie

Number Of Ingredients 11

1 pie crust, baked
6 tablespoons flour
1 pinch salt
2/3 cup milk
1/4 cup margarine or 1/4 cup butter
3/4 cup brown sugar
1 1/2 cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla
2 egg whites
1/4 cup sugar

Steps:

  • Bake pie crust as directed.
  • Cool.
  • Preheat oven to 400°F Mix flour and salt together in a small bowl.
  • Add 2/3 cup milk and beat until smooth.
  • Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
  • Add 1 1/2 cups milk all at once.
  • Cook over medium heat until butterscotch dissolves.
  • Stir a small amount into flour mixture.
  • Add to cooked mixture in pot.
  • Cook over medium heat until thick.
  • Cook additional 5 minutes stirring constantly.
  • Stir a small amount of hot mixture into beaten egg yolks.
  • Add eggs to mixture in pot and cook stirring for 1 minute longer.
  • Remove from heat and stir in vanilla.
  • Pour into baked, cooled shell.
  • Prepare meringue and spread on filling.
  • Bake for 5-7 minutes until meringue is lightly browned.
  • MERINGUE: Beat egg whites until stiff but not dry.
  • Gradually add sugar, while beating.
  • Pile gently onto pie filling.
  • Bake.

Nutrition Facts : Calories 2587.4, Fat 110.5, SaturatedFat 34.6, Cholesterol 406, Sodium 1787.9, Carbohydrate 356.6, Fiber 7.9, Sugar 211.6, Protein 45.8

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE



Aunt Jimmy's Butterscotch Meringue Pie image

This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch
1 1/2 teaspoons pure vanilla extract
1 (9-inch) prebaked pie shell, your favorite recipe
3/4 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
  • Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
  • Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
  • While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
  • Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
  • Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
  • Chill the pie, uncovered, at least 2 hours or overnight before serving.

BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE



Browned Butter Butterscotch Meringue Pie image

This recipe is from Woman's Day. There are other butterscotch meringue pies on Food.com, but this one uses browned butter, which I found to be intriguing. While a meringue pie is kind of labor intensive, nothing looks more impressive or tastes quite like it!

Provided by Chris Reynolds

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
6 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F.
  • Make crust: Combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Add the melted butter and mix to moisten dry ingredients. Press onto bottom and up sides of a 9" pie pan Bake until the edges of the crust are beginning to brown, 8-10 minute.
  • Make filling: Melt the butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. Remove from heat.
  • In the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. Refrigerate while you make the meringue.
  • Make the meringue: With an electric mixer, beat the egg whites and cream of tartar until frothy. Add the salt and beat until soft peaks form. Add the sugar, 1 tbsp at a time, beating until incorporated. Continue to beat until glossy peaks form, about 4 minutes. Beat in the vanilla.
  • Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. Spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top.
  • Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.

Nutrition Facts : Calories 350.1, Fat 21, SaturatedFat 12.2, Cholesterol 112.8, Sodium 411, Carbohydrate 36, Fiber 0.4, Sugar 23.5, Protein 5.5

TOFFEE MERINGUE PIE



Toffee meringue pie image

If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular

Provided by Gregg Wallace

Categories     Dessert

Time 2h

Number Of Ingredients 10

400g plain flour , plus extra for rolling
200g cold butter , cut into small pieces
1 egg white , for brushing
85g butter
175g light muscovado sugar
300ml milk
3 tbsp cornflour
4 egg yolks
4 egg whites
200g caster sugar

Steps:

  • For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
  • For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
  • For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.

Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

BLOOD ORANGE BUTTERSCOTCH MERINGUE PIE



Blood Orange Butterscotch Meringue Pie image

With a snappy filling of blood orange curd that's crowned by a glossy brown sugar meringue, this variation on the classic lemon meringue pie is slightly sweeter and juicier than the original, and just as eye-catching with its swirly, golden topping. If you can't find blood oranges, regular oranges or tangerines make fine substitutes. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts

Time 2h

Yield 8 servings

Number Of Ingredients 14

All-purpose flour, for rolling out dough
Dough for 1 (9-inch) pie
4 egg yolks (save whites for the meringue)
1 large egg
2/3 cup/133 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3/4 cup/177 milliliters freshly squeezed blood orange juice (from 3 to 5 oranges)
1 tablespoon finely grated blood orange zest, plus more for garnish
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 packed cup/210 grams light brown sugar
1/4 teaspoon cream of tartar
Pinch of salt

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in the orange and lemon juices, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick, fluffy and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more orange zest before serving.

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Preparation. Prick raw pastry shell all over with a fork; line with foil and pie weights or dried beans. Bake in 400 ºF (200 ºC) oven for 20 minutes; remove foil and weights; bake for 10 minutes longer or until golden. Cool on rack. Stir …
From dairyfarmersofcanada.ca


BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE RECIPE
browned-butter-butterscotch-meringue-pie image
2012-09-28 Melt the remaining 6 tablespoons butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes more; remove from heat. In ...
From womansday.com


BEST BUTTERSCOTCH MERINGUE PIE RECIPES | FOOD NETWORK …
2009-10-30 Cook 1 minute longer, stirring constantly. Remove from heat. Stir in margarine and vanilla. Cover surface with plastic wrap. Cool to lukewarm, then put in prepared pie shell. Step …
From foodnetwork.ca
3.1/5 (8)
Servings 6


BUTTERSCOTCH MERINGUE PIE - COOKIE MADNESS
2010-07-09 A delicious butterscotch pie recipe with a meringue topping. If you prefer, you can leave off the meringue and use whipped cream. Print Recipe Pin Recipe. Prep Time 10 mins. …
From cookiemadness.net


BUTTERSCOTCH PIE WITH MERINGUE - ME AND MY CAPTAIN
Mix flour, brown sugar and salt in a heavy sauce pan. Gradually add milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from …
From meandmycaptain.com


BUTTERSCOTCH MERINGUE PIE - PEAR TREE KITCHEN
2017-02-23 Heat water, cornstarch, and 3 tablespoons granulated sugar in a small saucepan over medium heat. Cook, stirring constantly, until mixture becomes thick and bubbly. Remove …
From peartreekitchen.com


BUTTERSCOTCH SOUR CREAM PIE RECIPE - THESE OLD COOKBOOKS
In a separate bowl, combine brown sugar, salt and flour. Add brown sugar mixture to the sour cream mixture and beat until combined. Add melted butter and vanilla. Stir. Pour into unbaked …
From theseoldcookbooks.com


BUTTERSCOTCH MERINGUE PIE | RECIPE CART
4 Tablespoons cornstarch 3/4 teaspoon kosher salt, (I used Morton's) 20 oz whole milk, (2 1/2 cups) 3 large egg yolks 2 oz unsalted butter, (1/2 stick) 6 oz dark brown sugar, 3/4 cup, tightly …
From getrecipecart.com


OLD FASHIONED BUTTERSCOTCH PIE WITH MERINGUE - DIY JOY
Heat your pan on the stove on high. Pour in the milk, egg yolks, brown sugar, corn starch, and ½ a teaspoon of salt. Get the cream cooked well and thick before adding butter. Let it come to a …
From diyjoy.com


CHOCOLATE BUTTERSCOTCH MERINGUE PIE - EGG FARMERS OF ALBERTA
Spoon carefully into pie shell, over butterscotch mixture. Preheat oven to 200 C (400 F). In a medium bowl, beat egg whites with cream of tartar until foamy. Add sugar gradually, about 1 …
From eggs.ab.ca


HOMEMADE BUTTERSCOTCH CREAM PIE - MY COUNTRY TABLE
2018-01-09 Beat mixture on low speed for about 1 minute, slowing increasing speed to high. Whisk for about 10 minutes until very stiff glossy peaks form. Add the vanilla and mix to …
From mycountrytable.com


BUTTERSCOTCH MERINGUE PIE RECIPE
A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue. Old-Fashioned butterscotch meringue pie recipe. Don't miss another issue… weekly recipe …
From recipeland.com


AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE RECIPE - KITCHEN INFINITY
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine …
From kitcheninfinity.com


BUTTERSCOTCH MERINGUE PIE RECIPE - BAKERRECIPES.COM
butter and vanilla; pour immediately into the pie shell. Preheat oven to. 400. Meanwhile make the meringue. For meringue, beat the egg whites until frothy with the cream of tartar. Gradually …
From bakerrecipes.com


BUTTERSCOTCH MERINGUE PIE - PLAIN.RECIPES
Cool; add vanilla and pour into baked pie crust, cover with meringue taking care to seal the edges completely and brown in a slow oven (300F) for 20 to 25 minutes. For the meringue: …
From plain.recipes


BUTTERSCOTCH MERINGUE PIE | LACTAID®
Immediately spread meringue evenly over hot filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack 1 hour. Chill at …
From lactaid.com


BUTTERSCOTCH MERINGUE PIE - RECIPE WILD
You’ll Need:1 (9-inch) pie shell, baked 1 cup packed light brown sugar 1/4 cup cornstarch 1/2 teaspoon salt 1 cup water 1 2/3 cups milk 1/3 cup butter 3 egg yolks (reserve whites) 1 1/2 …
From recipewild.com


DAIRY FREE BUTTERSCOTCH MERINGUE PIE - DEB'S DAILY BREAD
2015-06-17 I took 1/2 coconut milk and 1/2 almond milk and put it into an oven proof glass bowl. I baked it on 175 for about 3 hours, let it cool off and stuck the finished product in the fridge. …
From debsdailybread.com


BUTTERSCOTCH PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-03-20 Instructions. In a heavy bottomed saucepan, melt together butter and brown sugar. Add 2 ½ cups half and half. Cook over medium heat for 5 minutes, or until mixture bubbles …
From melissassouthernstylekitchen.com


BETTY'S BUTTERSCOTCH MERINGUE PIE RECIPE-- PART 2 (THE MERINGUE)
INSTRUCTIONS. In a large mixing bowl, beat 4 egg whites with a dash of salt and 1/8 teaspoon cream of tartar (if desired) until soft peaks form. Continue to beat egg whites, while adding 8 …
From bigoven.com


CHOCOLATE BUTTERSCOTCH MERINGUE PIE - READER'S DIGEST CANADA
Spoon carefully into pie shell, over butterscotch mixture. Preheat oven to 400°F (200°C). In a medium bowl, beat egg whites with cream of tartar until foamy. Add sugar gradually, about 1 …
From readersdigest.ca


BUTTERSCOTCH MERINGUE PIE RECIPE - BAKERRECIPES.COM
2009-04-14 What Makes This Butterscotch Meringue Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested …
From bakerrecipes.com


HOMEMADE BUTTERSCOTCH PIE + THE SECRET TO KEEPING THE MERINGUE …
2011-04-12 Pour slightly cooled butterscotch filling in cooked pie crust and spread meringue evenly over hot butterscotch filling, sealing edges to crust. (This is real important for the …
From cookingwithk.net


BUTTERSCOTCH MERINGUE PIE WITH PECAN CRUST RECIPE | MYRECIPES
Wrap disk in plastic wrap, and chill 30 minutes. Advertisement. Step 2. Preheat oven to 350°. Place dough disk between 2 sheets of lightly floured wax paper, and roll to a 12-inch circle. Fit …
From myrecipes.com


RECIPE FOR BUTTERSCOTCH TOPPING - THERESCIPES.INFO
10 Best Butterscotch Pudding Dessert Recipes | Yummly trend www.yummly.com. water, butterscotch pudding, pumpkin pie spice, vegetable oil and 6 more. Sticky Ring and Hash …
From therecipes.info


SMITH & WELTON'S TEA ROOM BUTTERSCOTCH MERINGUE PIE RECIPE
Directions. Step 1. Combine brown sugar and cornstarch in top of a double boiler; mix well. Add egg yolks, milk, and butter, mixing well. Cook over boiling water, stirring constantly, 30 minutes …
From myrecipes.com


BUTTERSCOTCH PIE - WYSE GUIDE
2021-02-27 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 …
From wyseguide.com


MARVELOUS BUTTERSCOTCH PIE - THE BAKING CHOCOLATESS
2015-11-20 In a Pinterest search, I was looking for a "scratch" Butterscotch Pie recipe to make for some Jello pudding/coolwhip snobs, and even though Ive never made pudding from …
From thebakingchocolatess.com


CREAMY BUTTERSCOTCH PIE - THE SOUTHERN LADY COOKS
2021-02-01 2 tablespoons margarine or butter. Bake crust and let cool. In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one …
From thesouthernladycooks.com


PIONEER WOMAN BUTTERSCOTCH PIE - CHEFS & RECIPES
Whisk the egg yolks in a large bowl until smooth. Make the caramel/butterscotch mixture by stirring together the sugar and 1/4 cup water in a small heavy saucepan. The sugar will look …
From chefsandrecipes.com


BUTTERSCOTCH PIE WITH MERINGUE TOPPING - CAROLINA COUNTRY
Preheat oven to 425 degrees. For the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Beat in sugar, a little at a time, on high until you have …
From carolinacountry.com


CASHEW-CRUSTED CARAMEL CREAM PIE - BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed …
From bhg.com


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