Butterscotch Pie with Brown Sugar Meringue

Prep Time: 30 mins | Cook Time: 60 mins | Course: Dessert | Servings: 8

Butterscotch pudding pie with a brown sugar meringue topping is a slice of heaven. Inspired by Jenni Fields at Pastry Chef Online https://pastrychefonline.com/butterscotch-pie/ 

2 ½ cups milk

¼ cup cornstarch

¾ tsp salt

3 egg yolks

¼ cup butter

1 cup brown sugar, tightly packed

1 cup heavy cream

1 Tbsp vanilla

1 baked pastry shell

Measure milk in a quart-sized glass measurer and microwave for 2 minutes. In a mixing bowl, measure cornstarch, salt and egg yolks, mixing while ladling in a bit of hot milk at a time until the mixture is smooth. 

Stir butter and brown sugar over medium heat with a wooden spoon until it boils. When it barely begins to smoke add in the cream. It may seize at first but will melt back down into the cream. When smooth again, slowly pour in the egg and milk mixture while stirring. Bring to a boil over medium-high heat and boil for a full 2 minutes. Remove from the heat and stir in the vanilla. Pour into the baked pastry shell and allow to cool while you make the meringue. 

Brown Sugar Meringue:

3 egg whites

¼ tsp salt

¾ cup brown sugar, tightly packed

¼ tsp vanilla

 In a metal bowl whisk the egg whites, salt and brown sugar together. Set metal bowl over a pan of simmering water and cook until the sugar is melted and the mixture is very hot, between 140-165*. Remove from the heat and whip in a stand mixer (or hand mixer) with a whisk attachment to stiff peaks, add in the vanilla and briefly whip a few seconds more; the meringue will be lighter in color.

Spoon meringue over the pie and lift up the spoon or spreader in places to create raised peaks (or pipe a design). Broil or use a torch to lightly brown the meringue. 

Perfect Pastry: (makes two pastry shells) 

2 ½ cups flour

½ tsp salt

¼ tsp baking powder

1 cup (2 sticks butter) cut into tablespoons

1 Tbsp apple cider vinegar

8 Tbsp cold water

In a food processor with the metal blade, add the flour, salt and baking powder. Pulse once to mix. Top with the tablespoon size slices of butter and pulse until the mixture is roughly mixed together like a coarse cornmeal mix and the butter bits are no bigger than the size of a pea. You’ll want to do most of the mixing before adding liquid to keep the dough tender. Add in the vinegar and water and quickly pulse about 16 (or fewer) times to incorporate, the dough will begin to come together. Spread two sheets of plastic wrap on the counter and divide the dough between them. Wrap, flatten the discs (pressing in little areas that may need to still come together) and chill them in the fridge for at least 30 minutes, longer is fine (up to several days). The dough can be made by hand in a large mixing bowl with a pastry blender, a large fork or even your hands; remember to do most of the mixing work before adding liquid to keep the pastry from being tough. I find dough made by hand needs 1 additional tablespoon of water. You may need to add 1 additional tablespoon of water if the weather is very dry as well.

Preheat oven to 425*. Using a sheet of waxed paper or parchment, dust your rolling surface with a sprinkling of flour. Place chilled pastry on top, dust the top lightly with flour and roll out an inch or so larger than your pie plate (if pastry is really cold it may need to warm up a bit before it rolls easily; if it cracks give it a few minutes before continuing to roll). When the pastry is rolled out, use your rolling pin to help fold the dough over the pie plate. Press in and crimp dough edges decoratively, prick the shell multiple times with a fork and chill another 15-30 minutes. Have fun with decorating and crimping. There are many ways to crimp, decorate or emboss the outside edges of your pie crust from a corkscrew to cake embossing tools, etc. Bake the pie shell for 15-20 minutes. Pastry will be a beautiful browned color when done. Let cool. Reserve the second pastry disc for another delicious pie.