Butterscotch Pie "Old School" Style - 52 Cakes and Pies at Home

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Everything old is new again as this very old "Old School" recipe has become an instant brand NEW Favorite family event recipe.

And it's all "Scratch", but it all comes together easy.  A near perfect do ahead of time dessert!

I made this for a recent holiday meal, along side an Apple Pie (always a favorite).  My taste testers (Family) went crazy wanting a piece of this.  The 9 folks at the table were all after a slice of this before they glanced at the Apple.

I love the dramatic High Top meringue dome look. MUCH easier to do than you would imagine.

My "GO TO" simple pie crust, recipe below, is as advertised, simple to make and never fails.

But it's the filling... Think Butterscotch Pudding, but sets up, firm enough to slice.  Rich full flavor with the sweet light meringue topping.  A stunning delicious New favorite, "Old School" Delicious addition to any holiday table!

OK... Here's what I did...

"OLD SCHOOL" Butterscotch Pie

Ingredients

• FOR THE FILLING - 1 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 1/3 Cup Cornstarch
• Pinch Sea Salt
• 3 Large Egg YOLKS ONLY
• 2 Cups Half and Half (can use whole milk)
• 2 TBS Butter
• 1 tsp Vanilla
• FOR THE CRUST - 1-1/4 Cups Flour
• 1/2 Cup (1 Stick) Butter (COLD), cut into 8 pieces
• Big Pinch of Salt
• 5 TBS Water (COLD)
• FOR THE HIGH TOP MERINGUE - 6 Large Egg WHITES ONLY
• 1/2 tsp Cream of Tarter
• 1/2 tsp Clear Vanilla
• 1/2 Cup Sugar

Cooking Directions

1. Prepare a pie crust (see recipe below for EASY Scratch Crust). Blind Bake the crust. Preheat the oven to 425 degrees. Use a fork to prick the bottom of the Crust in several places. Tent the crust with aluminum foil, Bake for 15 minutes.
2. FOR THE FILLING - Meanwhile, In a large heavy bottomed sauce pan, whisk together the Brown Sugar, Sugar, Cornstarch and Sea Salt.
3. In a separate bowl, whisk together the Egg YOLKS (only the Yolks) and the 1/2 and 1/2.
4. Turn stove top to medium heat and gradually add the egg mixture to the dry ingredients. Stir to combine and continue gently stirring until the mixture comes to a boil. Continue to stir for one additional minute once the mix reaches the boil stage. The pudding will thicken at this stage.
5. Remove from heat, add butter and vanilla and stir to mix until butter has melted into the pudding. Cover to keep warm.
6. Prepare the High Top Meringue (See Recipe Below). Pour the pudding into the partially baked pie crust. Spread meringue over the top, spreading t the edges (be sure the meringue "seals" around the edges or the meringue will separate as the pie bakes. Heap the meringue like a dome. Take a fork and pull some of the topping into stiff peaks for that "Old School" Baked meringue look.
7. Bake at 325 for 25 minutes. Cool on a wire rack for about 2 hours. Best if cooled overnight in a fridge.
8. FOR THE PIE CRUST - In a Food Processor, Pulse Flour and Salt until combined. Add butter and pulse until the mix becomes crumbly (like sand). Gradually add the water while processing until a dough ball forms.
9. Dump onto floured surface and knead for a few minutes until combined. Flour the top. Cover with plastic wrap and roll out with a rolling pin just larger than the pie pan. remove plastic wrap. Fit onto a 9 inch Pie Pan. Easiest way to do this is to flour the rolling pin, roll the circle onto the pin. Put the pin over the edge of the pan and just unroll. It takes practice, but it will become easy after a half dozen pies.
10. FOR THE HIGH TOP MERINGUE - In a stand mixer, whisk Egg WHITES ONLY at low speed for 1 minute. Then add the Cream of Tarter and Vanilla and whisk at high speed until the meringue begins to form and looks foamy. Continue to whisk at high speed, gradually add sugar until sugar has dissolved and the meringue will hold stiff peaks.
11. Spread Meringue over hot filling. Bake at 325 for 15 to 20 minutes until the meringue has lightly browned.
12. Serve Chilled and ENJOY!