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
MERINGUE:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1On 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°.
2Line 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 to 20 minutes. Remove foil and weights; bake until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
3In 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.
4For 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.
5Bake until meringue is golden brown, 12 to 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Total Time
Prep: 30 Min. + Chilling Bake: 15 Min. + Cooling
This butterscotch pie is here to prove that butterscotch isn’t just for Grandma and Grandpa.
Nutrition Facts
1 piece: 541 calories, 24g fat (14g saturated fat), 128mg cholesterol, 359mg sodium, 76g carbohydrate (56g sugars, 1g fiber), 7g protein.