Coffee Butterscotch Meringue Pie Food

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Steps:

• Preheat the oven to 325 degrees F.
• 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. (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. Whisk in the Scotch.
• 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 until the meringue is lightly browned, about 15 to 20 minutes.
• Chill the pie, uncovered, at least 2 hours or overnight before serving.

BUTTERSCOTCH PIE

Steps:

• On 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°., Line 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, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In 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., For 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., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BUTTERSCOTCH COFFEE PIE

Steps:

• Preheat the oven to 350 degrees.
• While the oven preheats, put your pie shell in the refrigerator to keep it cool.
• FILLING:.
• Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
• The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
• Blend in the vanilla.
• Add the flour and salt and blend the filling until evenly mixed.
• Blend in the milk, then stir in the butterscotch chips and nuts.
• Scrape the filling into the chilled pie shell, smoothing with a spoon.
• Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
• When done, the top of the pie will turn dark golden brown.
• That's fine, and it does not mean it has over-baked.
• Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
• Transfer the pie to a cooling rack and cool.
• The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

COFFEE BUTTERSCOTCH MERINGUE PIE

Steps:

• Mix milk, dry pudding mixes and coffee granules in medium saucepan. Bring to full boil on medium heat, stirring constantly. Cool 5 min.; stir. Pour into crust. Refrigerate 3 hours.
• Heat oven to 425°F. Beat egg whites and cream of tartar in large bowl with mixer on high speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
• Bake 8 to 10 min. or until meringue is golden brown. Cool completely on wire rack.Refrigerate 1 hour.

TOFFEE MERINGUE PIE

Steps:

• For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
• For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
• For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.

BUTTERSCOTCH MERINGUE PIE

Steps:

• Make and bake a 9" single pie shell. Or use store bought.
• In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
• Pre-heat oven to 350 degree's.
• Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
• Enjoy and save me a piece :O).

BUTTERSCOTCH MERINGUE PIE

Steps:

• Bake pie crust as directed.
• Cool.
• Preheat oven to 400°F Mix flour and salt together in a small bowl.
• Add 2/3 cup milk and beat until smooth.
• Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
• Add 1 1/2 cups milk all at once.
• Cook over medium heat until butterscotch dissolves.
• Stir a small amount into flour mixture.
• Add to cooked mixture in pot.
• Cook over medium heat until thick.
• Cook additional 5 minutes stirring constantly.
• Stir a small amount of hot mixture into beaten egg yolks.
• Add eggs to mixture in pot and cook stirring for 1 minute longer.
• Remove from heat and stir in vanilla.
• Pour into baked, cooled shell.
• Prepare meringue and spread on filling.
• Bake for 5-7 minutes until meringue is lightly browned.
• MERINGUE: Beat egg whites until stiff but not dry.
• Gradually add sugar, while beating.
• Pile gently onto pie filling.
• Bake.

CANADIAN BUTTERSCOTCH PIE

Steps:

• Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
• Remove from heat and add vanilla and butter-- pour into pre-baked crust.
• Chill.