Aunt Jimmy's Butterscotch Meringue Pie

Aunt Jimmy's Butterscotch Meringue Pie takes roughly 3 hours and 20 minutes from beginning to end. This lacto ovo vegetarian recipe serves 10 and costs $2.74 per serving. One portion of this dish contains approximately 16g of protein, 66g of fat, and a total of 1210 calories. 1129 people were impressed by this recipe. Head to the store and pick up light brown sugar, unsalted butter, salt, and a few other things to make it today. Plenty of people really liked this main course. It is brought to you by Foodnetwork. With a spoonacular score of 51%, this dish is good. Aunt Tootsie's Lemon Meringue Pie, Aunt Jimmy's Streusel Apple Crisp, and Aunt Ruth's Famous Butterscotch Cheesecake are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 170 minutes

 

Ingredients:

1/4 cup cornstarch

1/2 teaspoon cream of tartar

3/4 cup egg whites

3 egg yolks

1 cup heavy cream

1 1/4 cups light brown sugar, packed

2 1/4 cups milk

1 (9-inch) prebaked pie shell, your favorite recipe

1/4 teaspoon salt

2 tablespoons Scotch

3/4 cup sugar

6 tablespoons unsalted butter

1 1/2 teaspoons pure vanilla extract

Equipment:

oven

sauce pan

frying pan

immersion blender

whisk

sieve

bowl

pot

Cooking instruction summary:

Preheat the oven to 325 degrees F. Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside. Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll 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 isn't 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. Whisk in the Scotch. While 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 prebaked pie shell and set aside while you make the meringue. Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes. Chill the pie, uncovered, at least 2 hours or overnight before serving.

 

Step by step:


1. Preheat the oven to 325 degrees F.

2. Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.

3. Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)

4. Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.

5. Put the egg yolks in a medium bowl.

6. Whisk in about 1/2 cup of the hot milk mixture.

7. Whisk in the cornstarch and salt until dissolved.

8. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan.

9. Whisk in the Scotch.

10. While 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.

11. Turn off the heat and whisk in the vanilla extract.

12. Pour into the prebaked pie shell and set aside while you make the meringue.

13. Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy.

14. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.)

15. Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.

16. Chill the pie, uncovered, at least 2 hours or overnight before serving.


Nutrition Information:

Quickview
1209k Calories
16g Protein
65g Total Fat
136g Carbs
6% Health Score
Limit These
Calories
1209k
60%

Fat
65g
101%

  Saturated Fat
26g
163%

Carbohydrates
136g
45%

  Sugar
44g
50%

Cholesterol
114mg
38%

Sodium
869mg
38%

Alcohol
1g
7%

Get Enough Of These
Protein
16g
33%

Manganese
0.83mg
41%

Vitamin B1
0.54mg
36%

Folate
138µg
35%

Vitamin B2
0.54mg
32%

Iron
5mg
28%

Selenium
19µg
28%

Vitamin B3
4mg
25%

Phosphorus
217mg
22%

Fiber
4g
18%

Vitamin A
728IU
15%

Calcium
145mg
15%

Vitamin K
14µg
14%

Vitamin B5
1mg
12%

Potassium
365mg
10%

Magnesium
39mg
10%

Vitamin E
1mg
10%

Copper
0.18mg
9%

Vitamin D
1µg
9%

Zinc
1mg
8%

Vitamin B6
0.15mg
7%

Vitamin B12
0.43µg
7%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Cranberry Orange Muffins

Taste of Home

Sweet Corn, Cherry Tomato & Zucchini Salad with Avocado Ranch Dressing

The Housewife in Training Files

Blackberry Pie Cobbler

Foodista

Cookie Dough Cupcakes with Biscoff Frosting

Dinners Dishes and Desserts

Herb Roasted Chicken

Foodista