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Butterscotch Meringue Pie


Butterscotch Meringue Pie
Recipe provided by David Bell – Head Chef Brockie’s Lodge Hotel

Ingredients

8oz shortcrust pastry
4oz light brown soft sugar
2 egg whites
3oz butter
3oz castor sugar
1 tablespoon water
1 tablespoon granulated sugar
2oz flour
¾ pint milk
2 egg yolks
3-4 drops vanilla essence

Method

Set oven to 350F or Gas mark 4. Roll out pastry and line an 8” flan dish. Bake blind for 20 minutes. Place 1oz butter in a saucepan, add sugar and water. Heat gently until sugar dissolves but do not boil. Set aside. In a second saucepan melt remaining butter, add the flour and stir. Add the milk, bring to the boil stirring well and simmer for 5 minutes. Stir in the caramelised sugar from the first saucepan. Allow to cool before adding egg yolks and vanilla essence. Beat them in well. Pour into cooked pastry case. Reduce oven to 325oF or gas mark 3.

Topping

Put egg whites into a clean bowl, beat until they form stiff peaks and fold in the castor sugar. Pile meringue onto top of pie and sprinkle with granulated sugar, bake for 20 to 30 minutes until meringue is a pale golden colour.