Butterscotch Pecan Meringue Pie

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					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.

				
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