Butterscotch Pie

If I am going to eat pudding, I want homemade. If I make pudding, I may as well pour it into a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
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INGREDIENTS

For the pie:

1 9-inch pre-baked pie shell
3 tbsp sugar
3/4 cup dark brown sugar
1/2 cup flour
1 1/2 cups whole milk
1 1/3 cups heavy cream
4 egg yolks
1 tsp salt
1 1/3 tsp vanilla extract
3 tbsp unsalted butter

For the meringue:

4 egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

INSTRUCTIONS

In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.

In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.

Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.

Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.

For the meringue:

Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.

In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.

Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.

Spread meringue on pie, creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.

#pie #butterscotch #homemadepie

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.