Butterscotch Meringue Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Indulge in a rich butterscotch filling, topped with a fluffy meringue and baked to perfection.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 gbutter
- 400 gcaster sugar(diced)
- 200 glight brown soft sugar
- 4large eggs
- 50 gmilk powder
- 5 gsalt
- 10 gtartaric acid
- 100 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a fan-assisted oven for even baking.
- 2
Combine the flour, butter, and salt in a bowl, and mix until the mixture resembles coarse breadcrumbs.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Gradually add the caster sugar, light brown soft sugar, and milk powder, and mix until a dough forms.
- 4
Divide the dough into two equal parts, and shape into two discs. Wrap each disc in plastic wrap and refrigerate for 10 minutes.
Tip: This will make the dough easier to roll out.
- 5
Roll out each disc into a thin circle, and transfer to a 23cm pie dish. Trim the edges and press the dough into the corners.
- 6
Bake the pastry for 12 minutes, then allow to cool completely.
Tip: Don't worry if the pastry isn't perfect – it will set once you add the butterscotch filling.
- 7
Combine the water, caster sugar, light brown soft sugar, and tartaric acid in a saucepan, and bring to the boil.
Tip: Use a candy thermometer to check the temperature.
- 8
Reduce the heat to medium and simmer the butterscotch mixture until it reaches 140°C (284°F).
- 9
In a separate bowl, whisk together the eggs until they form stiff peaks.
Tip: Don't overbeat – you want to maintain the structure of the meringue.
- 10
Gradually add the butterscotch mixture to the egg mixture, and whisk until smooth.
- 11
Pour the butterscotch filling into the cooled pastry shell, and smooth the top.
Tip: Make sure the filling is evenly distributed – you can use a spatula to help.
- 12
Top the pie with the meringue, and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 13
Bake the pie for 12-15 minutes, or until the meringue is golden brown.
Tip: Don't open the oven door during this time – it's crucial for a smooth meringue.
- 14
Allow the pie to cool in the oven with the door ajar, then serve.
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