Recipe by Chris Reynolds
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!
- 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
Directions See How It's Made
- 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.