View Full Version : Butterscotch Meringue Pie with Pecan Crust



pickman
November 13th, 2014, 10:15 AM
CRUST
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
Wax paper
Parchment paper
FILLING
2 cups firmly packed light brown sugar
2/3 cup all-purpose flour
1/2 teaspoon table salt
2 1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup butter, cut into 1-inch pieces
2 teaspoons vanilla extract
MERINGUE
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Prepare Crust: Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowl. Pulse 1 1/4 cups flour and 2 Tbsp. granulated sugar in processor 2 or 3 times to combine. Add 1/2-inch butter pieces, and pulse 10 to 12 times or until mixture resembles coarse meal. Add pecans, and pulse 2 or 3 times to combine. With processor running, pour 2 Tbsp. ice-cold water and 1 tsp. vanilla through food chute, and process just until dough comes together. Transfer dough to a lightly floured surface, and shape into a disk. Wrap disk in plastic wrap, and chill 30 minutes.

Preheat oven to 350. Place dough disk between 2 sheets of lightly floured wax paper, and roll to a 12-inch circle. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Prick bottom and sides of dough with a fork; line dough with parchment paper, and fill with pie weights or dried beans.

Bake at 350 for 20 minutes. Remove weights and parchment paper, and bake 10 to 12 more minutes or until browned. Cool completely on a wire rack (about 1 hour).

Prepare Filling: Whisk together brown sugar and next 2 ingredients in a medium saucepan. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 9 minutes or until mixture is smooth and begins to thicken.

Gradually whisk about one-fourth of hot sugar mixture into egg yolks; gradually whisk egg yolk mixture into hot sugar mixture, and cook, whisking constantly, 2 to 3 more minutes or until mixture is thick and smooth and just begins to bubble. Remove from heat, and whisk in 1-inch butter pieces and 2 tsp. vanilla. Pour filling into prepared piecrust.

Prepare Meringue: Beat egg whites and next 2 ingredients at high speed with an electric mixer until foamy. Gradually add 6 Tbsp. granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges.

Bake at 350 for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 2 hours). Chill 4 to 6 hours before serving.

Southern Living

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