Butterscotch Meringue Pie
When I started looking for
a recipe for butterscotch pie I found huge variations. Some used that box of chemicals-Jello, some
included Scotch or bourbon. I began by
researching what butterscotch actually is as a starting point for a recipe for butterscotch
pie. It seems butterscotch was introduced
in the mid 19th century in a Liverpool newspaper and was made using
butter, sugar and treacle (molasses) boiled together.
So butterscotch is akin to
caramel or toffee except caramel generally does not contain molasses and toffee
is boiled to a higher temperature. The term
scotch may be derived from scorch due to the heat used or it may refer to
scoring the candy so it could be broken into pieces; it does not refer to the
addition of alcohol. With that in mind,
I looked for a recipe that respected what butterscotch actually is. I found this on Foodnetwork.com which I like
very much. A candy thermometer will
improve consistency in making the butterscotch as overcooking will yield a
strong flavor.
Ingredients:
Filling:
2 1/4 cups Milk
1 cup heavy Cream
6 Tbsps. unsalted Butter
1 1/3 cups Light Brown Sugar, packed (293 grams)
3 Egg Yolks
1/4 cup Cornstarch (31 grams)
1/4 tsp Salt
1 1/2 tsp Vanilla Extract
1 (9-inch) prebaked Pie Shell, your favorite recipe or frozen
Filling:
2 1/4 cups Milk
1 cup heavy Cream
6 Tbsps. unsalted Butter
1 1/3 cups Light Brown Sugar, packed (293 grams)
3 Egg Yolks
1/4 cup Cornstarch (31 grams)
1/4 tsp Salt
1 1/2 tsp Vanilla Extract
1 (9-inch) prebaked Pie Shell, your favorite recipe or frozen
Meringue:
3 Egg Whites
1/2 tsp Cream of Tartar
3 Tbsp Sugar
1 Tbsp Powdered Sugar
Directions:
Preheat the oven and bake the pie shell as directed on package.
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. A candy thermometer will read 234-241 degrees F. (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.
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 at 325 degrees until the meringue is lightly browned, about 15 minutes.
Chill the pie, uncovered, at least 2 hours or overnight before serving.
Read more at: http://www.foodnetwork.com/recipes/aunt-jimmys-butterscotch-meringue-pie-recipe
Directions:
Preheat the oven and bake the pie shell as directed on package.
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. A candy thermometer will read 234-241 degrees F. (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.
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 at 325 degrees until the meringue is lightly browned, about 15 minutes.
Chill the pie, uncovered, at least 2 hours or overnight before serving.
Read more at: http://www.foodnetwork.com/recipes/aunt-jimmys-butterscotch-meringue-pie-recipe
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