Pie It Forward: Butterscotch Meringue Pie

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Pie is a well-loved pastry in this house and I'm always looking for new recipes. I recently was able to get my hands on Gesine Bullock-Prado's fabulous "Pie It Forward" cookbook and am completely addicted. 

Sweet pies, savory pies, pizza pies, I want them all! Check out her blog G Bakes! for more of her amazing creations. I can't wait to try as many recipes as possible, hers always turn out flawlessly!

I've tried a few recipes so far and they've all been fantastic but the most visually stunning one has to be this Butterscotch Meringue Pie. Plus it gave me an excuse to finally buy a kitchen torch (much to my husband's chagrin).

This is in incredibly rich and delicious custard pie with  a toasted meringue on top that reminds me of a marshmallow, but not quite as sweet due to the balance of brown instead of white sugar in the meringue.

If you want a dessert that renders your friends speechless, this is the one to go with. It has a deliciously flaky crust combined with the butterscotchy/caramely filling and the toasty meringue that is completely addicting.

You just have to try it for yourself!

Butterscotch Meringue Pie
Recipe by Gesine Bullock-Prado, Pie It Forward

For The Crust
2 cups AP flour (cold)
1 cup cubed, chilled unsalted butter
1/2 tsp. kosher salt
1/4 cup sweetened condensed milk
1 room temperature egg, slightly beaten

Make & Bake The Crust

1. Pulse together the flour, butter and salt in the bowl of a food processor until it looks like cornmeal. Whisk together the condensed milk and egg in a separate bowl and slowly add it to the flour mixture while pulsing the food processor until the dough just comes together.
2. Turn the dough out onto a lightly floured surface and gently turn over a few times until it is smooth and the dry ingredients have completely integrated. Don't overwork it! 
3. Shape the dough into a loose circle, wrap in plastic wrap and allow to rest in the fridge for at least 20 minutes.
4. Preheat the oven to 350 and roll out the dough into about an 11-inch circle. Line a 9-inch pie plate with it and crimp up the edges decoratively. Dock the bottom with a fork and freeze for 20 minutes.
5. Remove from freezer and line the crust with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the pie weights and parchment, then bake for 20 minutes more. You want it to be golden brown and baked through. Set aside on a cooling rack to cool completely.

For The Caramel "Lining"
1 cup granulated sugar
1/2 cup heavy cream
2 tbsp. unsalted butter
1/2 tsp. salt

Make The Caramel "Lining"

1. Combine the sugar, cream, butter and salt in a heavy-bottomed saucepan over low heat and cook, stirring, until the sugar is melted. 
2. Clip on a candy thermometer and heat until the caramel reaches 240 degrees, then remove from heat and allow to completely cool. 

For The Butterscotch Filling
3/4 cup firmly packed dark brown sugar
2 tbsp. vanilla bean paste
1/4 cup cornstarch
4 egg yolks
1/2 tsp. salt
1 1/2 cups whole milk (divided)
1 1/2 cups heavy cream

Make The Butterscotch Filling

1. Whisk together the brown sugar, vanilla, cornstarch, egg yolks, salt and 1/2 cup of the whole milk in a mixing bowl.
2. Heat the remaining milk and the cream in a saucepan over medium heat until it comes to a simmer. Slowly pour the milk-cream mixture into the sugar mixture, whisking constantly until smooth. 
3. Return the mixture to the saucepan and cook over medium heat, whisking until it thickens to the consistency of mayonnaise. Transfer the custard to a bowl and cover with a piece of plastic wrap pressed directly on the surface to keep a skin from forming. Set aside to cool to room temperature.

Make The Meringue & Assemble The Pie
1 cup firmly packed dark brown sugar
4 egg whites
Pinch of salt

1.  Pour the caramel into the cooled crust and smooth it along the bottom and sides, using the back of a spoon or a small offset spatula. Spoon the custard over the caramel and refrigerate until the filling is cooled and set.
2. Begin making a meringue by combining the brown sugar and 1/3 cup of water in a heavy saucepan over low heat, stirring until the sugar has melted. Attach a candy thermometer and heat the sugar mixture until it reaches 234 degrees.
3. While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer and whisk until the egg whites are foamy.
4. Once the sugar syrup has reached 234 degrees, turn the mixer to medium-low and pour the syrup along the inside of the bowl (not directly in all at once, or the whites will scramble!) and increase the mixer speed to high and whisk until you have stiff, glossy peaks.
5. Top the pie with meringue, creating swirls and peaks with the back of a spoon. Gently brown the meringue all over with a kitchen torch. Don't use a broiler, it will melt the pie! 

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