RECIPE American South, Butterscotch Meringue Pie..what diet?

 

OK sometime you just need "something sweet", and something that harks back to the "Old days of  road side cafes in The old South", works a treat!

Here is a good recipe for an Old Southern favorite...as for the old days it is GOOD FOR YOU, contains nothing bad, eat and enjoy, on the back porch, in moderation of course!

I have changed up the meringue to the more Australian type as I don't like the wet American type..if you prefer the wet one, omit the corn starch in the recipe for the egg white meringue*. 1 baked 9inch pie/pastry shell:

recipe makes 2 pie shells:
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1/4 cup sugar
1 1/2 sticks unsalted butter or margarine or shortening
6 - 8 tbsp ice water


Using a pastry blender cut the fat in the dry mix ( salt, sugar and flours), until it resembles fine breadcrumbs.
Sprinkle with water a tbsp. at a time and mix with either 2 knives or a fork, until it just "comes together".
Remove from the bowl, and form lightly into 2 round discs, wrap tightly in wax paper and a sealed plastic bag, and store in fridge.

To bake..remove from fridge and roll out on a floured bowl to just  1 inch overlapping the pie plate.

Fold the edges under and crimp..or use the tines of a fork to press down.
Cover with parchment paper, and weigh down with any dried beans.
Bake, on a cookie sheet in  MIDDLE a 350f oven for about 20 - 25 mins, until edges are golden not Brown.
Remove from oven and cool on a wire, removing the beans and the parchment paper.

proceed with recipe:

Pre heat oven to 375F..shelf to MIDDLE of oven

Butterscotch filling and meringue topping
1 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp sea salt
3 cups 1/2 & 1/2 or evaporated milk
4 large eggs separated
2 tbsp butter softened
2 tsp vanilla extract
1 tbsp rum or whisky ( optional)

1/2 tsp cream of tartar or juice of 1/2 lemon
1/2 cup fine sugar
2 tbsp cornstarch*

Combine the cornstarch, salt & sugar in a heavy bottomed pan, stir in the 1/2 & 1/2 until smooth.
Cook over medium heat stirring, until mixture begins to boil, cook for 1 min stirring constantly.
Remove from heat.
Lightly beat the egg yolks and beat in 1/4 of the hot milk mix, beat well to combine.
Then add the egg mix to the pan and put back on heat and cook for a further 1 min, stirring constantly ( If you forget to stir it, it will scorch and burn).

Remove from heat and add the butter, rum and vanilla.

Pour into the pastry shell.


Whisk egg whites until frothy then add cream of tartar/lemon juice and 1/4 the sugar..beat very well..as peaks begin to form, add the rest of the sugar  in 1/4's and cornstarch.
Beat to stiff peak.

Pile on top of the hot filled pie and seal the edges with meringue.
Bake in hot oven 20-25 mins,,until meringue is golden brown.

Remove and allow to cool before serving at room temp  or cold.

Fabulous with or without a  ginger beer float on a hot and steamy Sunday afternoon