Butterscotch Meringue Pie

Preparation Time: 30 minutes plus 30 minutes pastry crust resting time Cooking Time: 55 minutes
Serves: 6 people

The crunchiness of meringue together with the sweetness of butterscotch produce a very delicious dessert especially desirable for those who have a sweet tooth!

Caramel is simply sugar cooked to the point where it melts and burns and butterscotch is similar except that butter is added to the sugar as it caramelises. This subsequently gives it a nutty taste. You can make caramel either by stirring dry sugar in a pot over a flame or with the addition of water. It is crucial that the sugar is fully dissolved before the syrup is allowed to boil otherwise it may crystallise. If this happens add some bicarbonate of soda and this will help to break down the sugar. Continue to cook the syrup until it turns a deep amber colour and begins to smoke – but stop before it becomes reddish or mahogany. If over cooked, the syrup will taste bitter and salty. Be prepared for the caramel to ‘spit’ with the addition of the milk, butter or cream and it is at this stage you must stir the mixture vigorously to produce a smooth consistency. Should some of the caramel refuse to melt, set the pan over the heat again.

Ingredients

For the Pastry Crust

• 1 ¼ cup All purpose plain flour
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoons confectioner’s sugar
• 1 egg
• 1 egg yolk – for glazing
  

For the Filling and Topping

• 1 ¼ cup light brown sugar
• 1/3 cup plain flour
• 1 ¼ cup evaporated milk or thick cream
• 4 large eggs – separated
• 1 tablespoon – unsalted butter – cut into pieces
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup powder sugar
  

Method

1) Pre-heat the oven to 400ºF.
2) Make the pastry crust by combining all the ingredients in a food processor and whiz together until a dough has formed.
3) Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 30 minutes.
4) Lightly flour the work surface before rolling out the pastry to fit a 9 inch loose-bottom baking tin.
5) Cover with baking foil, fill with baking beans and bake blind for 20 minutes.
6) Remove the baking foil and baking beans and glaze the cooked pastry with the egg yolk. Return to the oven for a further 5 minutes. Lower the temperature of the oven to 300ºF.
7) In a medium sized saucepan, mix together the brown sugar and flour. Whisk in 2 fl oz of water and the evaporated milk or thick cream. Simmer over a low heat for 5 minutes or until the mixture is smooth.
8) Remove from the heat and whisk in the egg yolks, one at a time, and then the butter and vanilla extract. Leave to cool while you make the topping and then pour into the cooked pie base.
9) Line a baking tray with baking parchment non-stick paper. Make a template by drawing around the pie base tin.
10) Using a mixer, whisk up the egg whites with a pinch of salt until stiff. Add the sugar a tablespoon at a time.
11) Pipe or spoon the meringue onto the template.
12) Bake in the pre-heated oven for 20 minutes or until golden brown.
13) Allow the meringue to cool a little and then carefully place on top of the set butterscotch pie. (This may need to be trimmed to fit snugly – use sharp scissors or a serrated knife!)

To serve the stylish way

Place some strawberries/ blueberries around the edge of the pie. It will last 3 or 4 days but will not freeze.

For more information about my recipes or my cookery book, The Book of Jewish Cooking, published by Salamander Books, $12.00, please log into www.jewishcookery.com.

For more information about my recipes click into www.jewishcookery.com Or my email address is deniseskitchen@easynet.co.uk

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com