Butterscotch Meringue Pie

[doyle]

Haven't tasted this in years! Anyone got a recipe for it? My mum used to make it a lot when I was younger but her recipe has been lost for years. Would like to try and make one. I used to be amazed as a child when she made this as there is no butterscotch flavouring in it! It was something to do with beating in the butter that gave the butterscotch flavour to it. Very sweet & sickly but yummy!

[emb123]

I just checked at my favourite recipe site ( www.recipezaar.com - I searched on 'butterscotch meringue') and there are four listed - I like this particular site because they tend to be 'tried and tested' personal favourite recipes and with the feedback/review system, those that don't 'pass muster' tend to get shot down!

This one looks the most complete (it gives the crust details too) but the others look 'appealing' too!

http://www.recipezaar.com/100123

Crust

3 ounces cold butter, cut into cubes
4 ounces flour
1 ounce sugar
2 ounces ground hazelnuts
2-3 tablespoons ice water
1 egg yolk

Filling

2 ounces cornstarch
4 ounces dark brown sugar
1 1/3 cups milk
2 ounces butter
3 egg yolks
1 1/2 teaspoons vanilla extract

Meringue

3 egg whites
6 ounces sugar, plus 1 tablespoon dark brown sugar
2 tablespoons sliced almonds

Method:

1. For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
2. For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
3. For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
4. Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

[Buttercup]

This is the one we used to make at school:

4 oz shortcrust pastry
1 teacup brown sugar
3 level tbsp flour
3 tbsp water
1 gill (100ml) milk
1½ oz butter
1tsp vanilla
1 egg
1½ oz castor sugar

Line a pie plate with the pastry, make holes in base with a fork and cook blind till pale golden.
Mix brown sugar and flour and blend in the water. Heat the milk and pour over. Add the butter and mix well. Cook slowly till thick. Take from heat and add vanilla and egg yolk. Pour into pastry case. Make meringue by whisking egg white till stiff and folding in the castor sugar. Pile on top of mixture and bake in a cool oven (100) till set and lightly browned.

[doyle]

Thx emb123 & Buttercup - gonna give both of 'em a blast!

[Angela]

These both sound yummy, what a good job I don't believe in diets!

Buttercup - I don't think I ever cooked anything worth taking home when I was at school!

[Buttercup]

These both sound yummy, what a good job I don't believe in diets!

Buttercup - I don't think I ever cooked anything worth taking home when I was at school!

Fortunately/unfortunately I was at school when we were taught to cook edible everyday food before the days of food having to be "healthy" by making everything with wholemeal flour But, believe me you'll want to take this home.

[Angela]

Fortunately/unfortunately I was at school when we were taught to cook edible everyday food before the days of food having to be "healthy" by making everything with wholemeal flour But, believe me you'll want to take this home.

Ah well, our cookery teacher, Miss Ogilvie (starched white coat, grey lisle stockings, hair tied back in bun) felt we should learn to do everything the hard way!
Unfortunately, or maybe fortunately, I tore a cartilage in my wrist making royal icing for a Christmas cake...no more school cookery for me, hurrah!
Look forward to trying out this recipe though!

[henry20]

my mum always knew when something nice was baked at school - it never made it home!!

I remember once we made a victoria sponge. I think we all nibbled away at it during our next class and it never even lasted until lunchtime.

I also made brown bread - which I don't like, but it was still warm by the time we got home. My sister and I polished it of smothered in jam. yum yum