Butterscotch meringue pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Shortcrust pastry |
| 4 | ounces | Light brown sugar; soft |
| 3 | ounces | Butter |
| 1 | tablespoon | Water |
| 2 | ounces | Flour |
| ¾ | pint | Milk |
| 2 | Egg yolks | |
| 4 | drops | Vanilla essence |
| 2 | Egg whites | |
| 3 | ounces | Caster sugar |
| 1 | tablespoon | Granulated sugar |
Directions
TOPPING
Set oven to 350øF or Mark 4. Roll out pastry and line an 8 inch flan dish. Bake blind for about 20 minutes. Put 1 oz. butter in saucepan and add sugar and water. Heat gently until the sugar dissolves. Do not boil. Set aside. In a second saucepan melt remaining butter. Add the flour and stir. Add the milk. Bring to the boil, stirring well.
Boil for 5 minutes. Stir in the caramelised sugar from the first saucepan. Allow sauce to cool before adding the egg yolks and vanilla essence. Beat them in well. Pour into the cooked pastry case. Reduce oven to 325øF or Mark 3.
Topping: put egg whites into a clean bowl. Beat until they form stiff peaks. Fold in the caster sugar with a metal spoon. Pile meringue on top of pie and sprinkle with granulated sugar. Bake for 20 to 30 minutes until meringue is pale golden.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95