Butterscotch Pie!

One of our favorite pies is a butterscotch pie.  This is not a pie we make all that often for some reason though. It seems that chocolate, lemon and coconut cream always are made more in the meringue pie varieties.  However, the butterscotch pie is one that is a lot of folk's favorite.  They just don't know anyone who makes it anymore.   I am not sure why, because it's really very easy.  This recipe is one of the easiest.   Here is what you will need:

1  9" pie shell, baked
1 cup brown sugar
1/2 cup white sugar
pinch of salt
3 eggs, separated (leave the eggs out of the refrigerator for a couple of hours beforehand to let them come to room temperature)
2 cups milk
4 Tbs. cornstarch
1/4 stick of butter
1 tsp. vanilla

Meringue

3 egg whites

1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla


Bake pie shell in a 350 degree oven just until it is starting to brown, about 10 to 15 minutes.

Mix cornstarch, sugar, and salt.  Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat.  Stir constantly and cook until it thickens. You can also do this in the microwave.  Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened,  add butter and vanilla and beat well until blended.

Pour filling into the pie shell.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high.  Gradually add in 4 Tbs. of sugar, continuing to beat.  When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla.  Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.

This is what the meringue looks like when it's stiff enough. 

Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it.  This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it.  Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned. 

 



Old Fashioned Coconut Cream Pie!

I guess my second favorite meringue pie after chocolate has to be coconut.  It's an old southern classic dessert and I think people seem to think it's hard to make, but actually it's not with the right recipe and tips for the meringue.  Here is what you will need:

1 9" pie shell

Pie Filling

1 cup sugar

3 egg yolks

1/4 cup cornstarch

2 cups milk

1 Tbs. butter

1 tsp. vanilla

1  1/2 cups coconut

Meringue

3 egg whites

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.

Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.

Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

This is what the meringue should look like when it's stiff enough.

Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary. 

Coconut Cream Pie!





Old Fashioned Lemon Meringue Pie!



As I have said before, I think meringue pies intimidate people and for good reason.  The meringue part can be tricky.  However, with a few key tips,you can make a beautiful meringue pie and really impress everyone!  I got these tips from my mother, who has probably made more meringue in her  life than most of us will ever need to see or will want to.    My favorite meringue pie is chocolate, but my second favorite is this lemon pie.  It just has the freshest lemony taste to it and is the perfect ending to a meal!   You will be surprised how easy it is also.   

Here is all you will need to make this:

1  9 inch pie shell, baked

1 1/2 cups sugar

1/3 cups cornstarch

1  1/2 cups water

3 egg yolks slightly beaten

2 tsp. zested lemon peel

1/2 cup lemon juice
2 Tbs. butter

2 drops yellow food coloring

Meringue

3 egg whites (eggs should be left out a couple of hours at room temperature)

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Prebake your pie shell in a preheated  400 degree oven just until it is lightly browned, about 13 minutes.  You can make your own crust or use a froze or refrigerated crust.   To make the filling mix the sugar, cornstarch and water in a saucepan.  Stir in lemon juice and zest and bring up to a boil.  Add 1/2 cup of hot mixture to beaten egg yolk to temper them.  Add eggs to pan and cook until thick, about 1 minute.  Stir in the butter. Remove from heat and add a couple of drops of yellow food coloring.   Pour into your baked pie shell.

Now, to make the meringue. This is where you have to pay close attention.  The egg whites should be placed in a CLEAN glass or metal mixing bowl.  Everything that touches the meringue, mixer, bowl has to be clean and dry.  I realize you  always cook with clean items, but if any residue at all of oil or anything is on these items it will cause your meringue to fall.  Add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.

This is what the meringue look like when it's ready.  It sort of stands up in stiff peaks.

Gently spread the meringue over the top of the pie.  Make sure to seal the meringue all the way around to the edge of the crust.  If you don't do this and it gaps, the meringue will pull away from the sides of the pie and will sink and not stand up tall.  

Place in the preheated 400 degree oven for about 12-14 minutes or just until lightly browned.  Watch it carefully!  Voila, a beautiful lemon meringue pie!

COOKING TIPS:  To recap the important tips to a successful meringue pie, 1) your eggs should be taken out of the fridge a few hours ahead of time and let come to room temperature, 2)  make sure the bowl and your mixer beaters are extremely clean and dry when you are making meringue, and 3)  seal the meringue all the way around to the edges of your crust.

Aunt Millie's Pineapple Coconut Cream Pie!

  

This pie puts a little twist on a traditional coconut cream pie by adding just a touch of pineapple to it.  My Aunt Millie, of Aunt Millie's Tinker Cake fame, is the creator of this recipe in our family.  Well, I don't actually know if she created it, but she is who is known for making it in our family.   She doesn't even remember who she got the recipe from or where.

 She thinks she might have just made it up.  This is hands down, my husband's favorite pie, but he doesn't meet a lot of pie he doesn't like.  This just has that tropical flavor to it that makes it extra good.   Here is what you will need:

1 lightly baked 9" pie shell
3/4 cup sugar
1/3 cup all purpose flour (can use cornstarch)
1/4 tsp. salt
2 cups milk
3 egg yolks, beaten (save whites for meringue)
2 Tbs. butter
1 tsp. vanilla
1 cup coconut, divided (use 1/2 cup in pie and 1/2 cup on top)
8 oz. can crushed pineapple, well drained
1 tsp. vanilla

Meringue

3 egg whites

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Take your eggs out of the refrigerator and let them come to room temperature before starting...about an hour ahead of time.  This is one of the keys to good meringue making.

Bake pie shell in 350 degree oven just until lightly browned. 

Mix the first four ingredients over  low heat.  Stir continuously until the mixture starts to thicken.  Add the egg yolks one at a time and mix. Cook for about 2 minutes.  Remove from heat and add butter and vanilla.  Stir well.  Add coconut and crushed pineapple.  Pour into the browned pie shell.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla.

 Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

This is what the meringue should look like when it's stiff enough.

Spread the meringue evenly over the pie filling making sure to 'seal' the meringue to all of the edges of the crust.  This just means to be sure not to leave any air pockets.  This is why people have meringue that shrinks and pulls away from the sides of the pie or falls.  Just make sure it touches the sides all the way around. 

Sprinkle with the other 1/2 cup of coconut.  Place in a 350 degree oven, just until the coconut starts to brown...about 8-10 minutes, all ovens vary.  Watch it close because coconut burns quickly.

Aunt Millie's Pineapple Coconut Cream Pie...it's delicious!