Butterscotch Meringue Pie

Pie is supposed to be easy.  That's how the saying goes, so that's how it should be.  This pie isn't necessarily easy.  Not undoable by any means, but it does take a little time and there are quite a few steps.

Usually I stay away from things that take steps and time, but since both of my parents couldn't stop talking about this pie, I figured it was probably worth it.

My parents must have been pretty excited about it because not only did they eat their whole pie in just 2 days (split between the 2 of them), they also both texted me the afternoon I made it to ask me how much I loved it.  May not seem that crazy to you, but my parents practically had to learn how to text just so they could ask me about this pie.

Well, the answer?  Yes, I loved it!  Yes, it was totally worth the time spent stirring!  Yes, it was gone in 2 days!


BUTTERSCOTCH MERINGUE PIE
For the crust:
1 1/4 c. graham cracker crumbs
2 Tbsp. sugar
1/4 tsp. salt
5 Tbsp. butter, melted
For the Butterscotch:
2 1/2 c. whole milk
2/3 c. + 1/2 c. sugar
1/3 c. flour
1/2 tsp. salt
3 egg yolks, beaten
1 tsp. vanilla
For the Meringue:
3 egg whites
1/4 tsp. cream of tartar
pinch of salt
6 Tbsp. sugar
1 tsp. vanilla

1.  Mix all crust ingredients.  Press into pie plate - bottom and sides without holes or cracks.  Cook at 350˚ for 8-10 minutes, until starts to brown.  Remove from oven and let cool.

2.  In a medium saucepan, bring the milk just to a simmer.  Remove from heat.

3.  In another medium saucepan, heat 2/3 c. sugar over medium heat.  Watch carefully - the sugar will begin to melt and burn around the edges (takes about 5 minutes).  Once the outsides of the pan are caramelized, begin stirring to moisten the rest of the sugar.  Slowly add the hot milk.  The sugar will solidify - keep stirring over medium heat until the entire mixture is liquefied.  Set aside.

4.  In a small bowl, mix together 1/2 c. sugar, flour, and salt.

5.  Return caramel to heat.  Whisk in flour mixture.  Continue to stir until it reaches the consistency of pudding.  Remove from heat.

6.  Add 1/2 c. of caramel mixture to beaten egg yolks.  Then pour the tempered egg yolks into the caramel mixture.  Cook over medium heat, stirring constantly for 3-5 minutes, or until it reaches a custard-like consistency - or until it boils.

7.  Pour custard through a strainer.  Stir in vanilla.  Place a sheet of plastic wrap directly on the surface of the custard then let cool slightly (until just warm to the touch).  Once cooled, pour into prepared crust.  Continue cooling (to room temperature), then place in refrigerator.

8.  Make the meringue: beat egg whites with cream of tartar until frothy.  Add salt.  Beat until egg whites start to appear glossy.  Add sugar 1 tsp. at a time and continue beating until stiff peaks form.  Stir in vanilla.

9.  Top pie with meringue (start around the edges - sealing the perimeter of the pie first, being sure that the meringue touches the inner edge of the crust - pile the rest in the center of the pie, then spread it out to meet the edges.

10.  Bake at 350˚ for 10-15 minutes, or until top starts to brown.  Wait until pie reaches room temperature before serving.

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