Ingredients
Butterscotch Pie
FOR THE FILLING:
2-1/4 cups milk
1 cup heavy cream
6 Tbs. Unsalted butter
1-1/4 cups brown sugar
3 egg yolks
1/4 cup cornstarch
1/4 tsp. Salt
2 Tbs. Scotch whisky
1-1/2 tsp. Pure vanilla extract
1 cup whipped cream, for garnish
Piecrust, baked blind, recipe follows
FOR THE MERINUE TOP:
2 egg whites*
Pinch salt
2 Tbs. Sugar
Instructions
In a large saucepan, combine the milk and cream, and bring to a
Simmer over medium heat. Immediately turn off the heat and set
Aside. In a large, heavy skillet, melt the butter over medium-high
Heat. Stir in the brown sugar, raise the heat to medium-high, and
Cook 5 to 7 minutes, stirring constantly, to caramelize the mixture.
(You will 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 is not 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. Add the scotch and whisk in.
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 pre-baked pie shell and chill,
Uncovered, at least 2 hours, or overnight.
Heat oven to 400. For the meringue top, whip whites with the salt to
Soft peaks, then add sugar and whip until sugar is dissolved and
Whites are glossy. Spread meringue on top of the slightly cooled pie
And bake for 5 minutes until lightly browned (cappuccino colored).
Chill until ready to serve.
