This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.
Ingredients
Filling:
- 2 1/4 cups milk
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1 1/4 cups light brown sugar, packed
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons Scotch
- 1 1/2 teaspoons pure vanilla extract
- 1 (9-inch) prebaked pie shell, your favorite recipe
Meringue:
- 3/4 cup egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
Directions
Preheat the oven to 325 degrees F.
Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
Chill the pie, uncovered, at least 2 hours or overnight before serving.
Photo: Aunt Jimmy's Butterscotch Meringue Pie Recipe

















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By Chef #1258017
Monroe, Michigan
on August 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have the same problem as mltread1_13095889 with liquid weeping from the sides (my meringue does not weep. I am wondering if she has found an answer to our problem. I'd be so grateful to know how to remedy this. Otherwise, my Butterscotch Pie is wonderful.
By mltread1_13095889
DOWNINGTOWN, 78
on August 31, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This pie is my Mother's favorite pie every since I was a little girl. She said she just loves it and that I make it just like her Mother use to make it. Other people that I have given this pie to say that they love it. So I know that it is a good pie.
The only problem I have with this pie is that it weeps so much. I have tried everything to stop it from weeping but each time I make it, I have the same problem. I personally don't eat the pie, however before I get to give it away, it has liquid leaking from the sides. Then it ends up that the crust becomes soggy and it is watery at the bottom of the pie pan. Please help me with this situation if you know the secret to fixing it.
By amyeteague_11085684
church hill, TN
on May 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the best butterscotch pie I have ever had . So good ! I always double the recipe because it goes so quickly .
Read all 6 reviews