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Butterscotch Meringue Pie
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| Ingredients: | |
| 2 | eggs, separated |
| 1 cup | milk |
| 170 gms butter, cut into pieces | |
| 2 1/3 cups | flour |
| 1 cup | brown sugar |
| 1 tsp | vanilla essence |
Method:
(preparing the pie crust)
1.Sift 2 cups flour in a bowl.
2.Add 3/4 quantity of butter and rub flour with your fingers until mixture looks like breadcrumbs.
3.Add 2 tbsp sugar, 1 egg yolk and 1 tbsp cold water.
4.Mix with your hands to form dough.
5.Wrap with plastic wrap and refrigerate for 20 minutes.
6.Butter a 22 cm fluted pie pan.
7.Roll dough on a slightly floured surface and use to line the base and sides of pan.
8.Trim the edges and refrigerate for 20 minutes.
9.Line pastry with baking paper and sprinkle some rice or dried beans over paper.
10.Heat oven to 180*C, bake pie in oven for 30 minutes.
11.Remove baking paper and rice and bake for another 5 minutes.
(preparing the filling and serving)
1.In a small saucepan add brown sugar and 1/3 cup flour.
2.Gradually whisk in milk.
3.Add remaining butter and continue whisking.
4.Heat over low heat until mixture boils becomes thick.
5.Remove from heat, add vanilla and remaining egg yolk and whisk until smooth.
6.Pour over prepared crust and even surface.
7.Beat egg whites until foamy.
8.Add 2 tbsp sugar gradually and beat until mixture becomes thick & glossy.
9.Spread over filling in pie & don't smooth the surface.
10.Bake for 10 minutes approximately or until meringue is golden.
11.Serve warm or cold.
N.B: Putting baking paper and dried beans or uncoiled rice over pie crust adds weight over pastry to prevent it from rising during baking.
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