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    You are in: Home / Recipes / Browned Butter Butterscotch Meringue Pie Recipe
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    Browned Butter Butterscotch Meringue Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    45 mins

    40 mins

    Chris Reynolds's Note:

    This recipe is from Woman's Day. There are other butterscotch meringue pies on, 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!

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    1. 1
      Heat oven to 350°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.

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    Nutritional Facts for Browned Butter Butterscotch Meringue Pie

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 350.0
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 12.1 g
    Cholesterol 112.7 mg
    Sodium 410.9 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 0.4 g
    Sugars 23.5 g
    Protein 5.5 g

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