BUTTERSCOTCH MERINGUE PIE
A decent spread scotch pie formula to attempt !
Margarine SCOTCH INGREDIENTS
1 prebaked 10 inch baked good shell or flaky cake for 10 inch pie
BUTTERSCOTCH FILLING:
1 1/2 c. earthy colored sugar, light
2/3 c. cornstarch
1/2 tsp. salt
4 c. milk
6 marginally beaten egg yolks (isolated, save egg whites)
6 tbsp. margarine
2 tsp. vanilla concentrate
Margarine SCOTCH INSTRUCTIONS
In pan, consolidate sugar, cornstarch and salt; bit by bit mix in milk. Cook and mix over medium hotness until effervescent. Cook and mix 2 minutes. Eliminate from heat.
Mix modest quantity of hot blend into marginally beaten egg yolks; promptly return to hot combination; cook extra 2 minutes, mixing continually. Eliminate from heat. Add spread and vanilla. Fill cooled pie shell. Spread meringue on top of pie and prepare at 350 degrees for 12-15 minutes. Cool prior to serving.
MERINGUE:
- 6 egg whites, isolated
- 1 tsp. vanilla concentrate
- 1/2 tsp. cream of tartar
- 12 tbsp. granulated sugar
Guidelines
Beat egg whites with vanilla and cream of tartar until delicate pinnacles structure. Beat on fast of electric blender. Bit by bit add granulated sugar, beating until solid and shiny pinnacles structure and everything sugar is broken down. Spread meringue over hot butterscotch filling, fixing to edge of baked good shell. Prepare at 350 for 12-15 minutes or until meringue is brilliant brown. The spread scotch pie formula is prepared to serve...enjoy it warm !
BUTTERSCOTCH MERINGUE PIE VIDEO
