- Yield : 1 9" pie
- Servings : 10-12
- Prep Time : 45m
- Cook Time : 15m
- Ready In : 4:0 h
Butterscotch, true butterscotch, has a smokey, bitter edge in the finish. It starts as sweet as caramel, or toffee, but the wispyness of the scotch on the final taste makes butterscotch pie a special dessert.
While I will ignore certain recipes that call toffee caramel, or caramel toffee, I cannot silently stand by when a pie is called butterscotch, and there isn’t a drop of scotch in it. This pie recipe found in a newspaper clipping from an old Kentucky author’s recipe collection did just that. It used vanilla as the flavoring without a single nod to scotch. I switched the vanilla out for scotch, made a couple of updates, and ended up with a worthy pie. Not a beauty to behold, but flavorful which is a beautiful thing in itself.
I take note there are some of you having a fit with the weeping meringue. Unless you go to great lengths to prevent this, all futile, an American meringue will weep unlike its’ Italian and Swiss cousins. Embrace the amber tears. Don’t we all weep, figuratively and literally, when cut?
Your welcome. Feel free to use the comment during the holidays. Let me know about the shocked looks on faces when they don’t have an adequate comeback for that one. We can laugh together until we weep.
- 1 9" baked pie crust
- 3 large egg yolks
- 2 cups milk
- 1 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 2 tsp scotch
- 1/4 cup granulated sugar
- 3 large egg whites
- 3 TB granulated sugar
In a medium saucepan, whisk together yolks and milk.
Set saucepan over medium high heat. Add sugar, and cornstarch. Whisk to combine.
Continue whisking will mixture simmers and thickens. Once mixture is as thick as pudding, remove from heat.
Stir in butter and scotch. Set aside.
Pour sugar into a medium heavy skillet set over high heat. Watch constantly as the sugar melts quickly and turns a rich golden brown. As soon as, it is done, remove from heat.
Taking care not to burn yourself, pour the caramel into the pastry cream and whisk to incorporate.
Pour filling into baked pie crust.
Beat the egg whites until frothy. Slowly add sugar. Beat to glossy stiffness.
Gently spread over butterscotch filling. Spread the meringue beyond the crust to the edge of the pie plate. Meringue shrinks and this helps to prevent too much shrinkage.
Place pie in a preheated 350 degree oven for 10-12 minutes or until a golden brown is achieved. Cool completely at room temperature before refrigerating.