Pie Cake Cooking practical guide to creative cooking cakes & pies Butterscotch Pecan Meringue Pie Rich-as-candy filling peeks through ribbons of toasty meringue for this sweet show-off Bake shell at 400* for 12 minutes. Makes one 9-inch pie 1 3/4 cups sifted all-purpose flour 1 1/2 teaspoons salt 1/4 cup ground pecans 1/2 cup shortening 1 to 2 tablespoons cold water (for pastry) 6 tablespoons (3/4 stick) butter or margarine 1 cup firmly packed dark brown sugar 1 cup water (for filling) 1 2/3 cups milk 2 eggs, separated 1 teaspoon vanilla 1/4 cup granulated sugar 1. Sift 1 1/4 cups of the flour and 1 teaspoon of the salt into a large bowl; stir in pecans. Cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with the 1 to 2 tablespoons cold water; mix lightly with a fork until pastry holds together and leaves side of bowl clean. 2. Roll outto a 12-inch round on a lighily floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang lo 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork. 3. Bake in hot oven (4000) 12 minutes, or until golden; cool completely on a wire rack. 4. Melt butter or margarine in a heavy medium-size frying pan; stir in brown sugar and the 1 cup water; heat, stirring constantly, until sugar dissolves; remove from heat. 5. Stir milk into remaining 1/2 cup tlour and 1/2 teaspoon salt until smooth in a medium-size saucepan; slowly stir in brown-sugar mixture. 6. Cook over low heat, stirring constanily, until mixture thickens and boils 1 minute; remove from heat. 7. Beat egg yolks slightly in a medium-size bowl; slowly stir in a generous 1/2 cup of the hot mixture; stir back into remaining mixture in pan. Continue cooking, stirring constantly, just until bubbly; remove from heat. 8. Stir in vanilla; cool slightly; pour into cooled pastry shell. 9. Beat egg whites until foamy-white and double in volume in a small bowl; beat in granulated sugar, 1 tablespoon at a time, until meringue forms soft peaks. Drop by teaspoonfuls onto filling to form a lattice top. 10. Bake in moderate oven (350*) 12 minutes, or until meringue is tipped with gold. Cool pie 3 to 4 hours before cutting. Garnish with pecan halves, if you wish.