Butterscotch Meringue Pie

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

6 g
120 mg
20 g
7 g
0 g
57 mg

Pâte Brisée
1 cup all-purpose flour
¼ tsp sea salt
3 Tbsp cane sugar
¼ cup cold unsalted butter, diced
4-6 Tbsp ice water

3 cups 1% milk
¼ cup heavy cream
¼ cup cornstarch
½ cup brown sugar
1½ tsp pure vanilla extract
¼ tsp sea salt
3 egg yolks
4 Tbsp unsalted butter
¼ cup brown sugar
2 Tbsp scotch
2 cups egg whites
¼ cup cane sugar
1 pinch cream of tartar

  1. Preheat oven to 350F.
  2. Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pâte brisée to a 12-inch circle. Place in a 10-inch tart pan and lightly press into pan. Bake using pie weights or 1 to 2 cups dried beans for 15 minutes.
  3. In a medium, heavy saucepan, combine milk, heavy cream, cornstarch, sugar, vanilla and salt. On medium heat, whisk the mixture until it thickens.
  4. Slowly mix egg yolks into the milk mixture.
  5. In a small saucepan, combine butter and sugar until thick and smells like caramel. Add into milk mixture and whisk in scotch.
  6. Pour filling into prepared pie shell and bake for 20 to 25 minutes until set. Let cool for 2 hours.
  7. Whip egg whites with sugar and cream of tartar until peaks form. Top the pie. Bake at 350F for 4 to 6 minutes until meringue browns. Cut into 16 slices.