Raisin Butterscotch Pie With Brown Sugar Meringue Recipes

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

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.

BUTTERSCOTCH CREAM PIE

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.

SOUR CREAM RAISIN MERINGUE PIE

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

MUM-MUM'S BUTTERSCOTCH PIE

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.

BUTTERSCOTCH MERINGUE PIE

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.

OLD FASHIONED RAISIN PIE I

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

BUTTERSCOTCH MERINGUE PIE

Steps:

• 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).

BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE

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.

RAISIN BUTTERSCOTCH PIE WITH BROWN SUGAR MERINGUE

Steps:

• grind raisins in food processor.
• heat butter and sugar until melted.
• add 2 cups milkand scald over boiling water (im guessing double boiler herez).
• combine cornstarch and remaining milkraisins salt and egg yolks
• add to milk mixture and stir constantly until thick.
• add vanilla
• pour into pie shell top with meringue
• whip egg whites until frothy add sugar gradually add vanilla
• beat until stiff top pie
• bake in 350 degree oven 10 minutes or until browned.