Dad, Desserts, Dorothy Lamalie, Mom, Pie

Butterscotch Meringue Pie with Pecan Crust

Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper

Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract

Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

  • Prepare Crust
    1. Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowel.
    2. Pulse 1-1/4 cups of flour and 2 tablespoon of sugar in the processor 2 or 3 times to combine.
    3. Add butter and pulse 10 or 12 times until mixture resembles coarse meal.
    4. Add pecans and pulse 2 or 3 times to combine.
    5. With processor running, pour 2 tablespoons of ice-cold water and 1 teaspoon of vanilla through the food chute and process just until the dough comes together.
    6. Transfer dough to a lightly floured surface and shape into a disk.
    7. Wrap disk in plastic wrap and chill for 30 minutes.
    8. Preheat oven to 350F.
    9. Place dough disk between two sheets of lightly floured wax paper and roll to a 12-inch circle.
    10. Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.
    11. Prick bottom and sides of dough with a fork.
    12. Line dough with parchment paper and fill with pie weights or dried beans.
    13. Bake at 350F for 20 minutes.
    14. Remove weights and parchment paper, and bake 10 to 12 minutes more or until browned.
    15. Cool completely on a wire rack (about an hour).
  • Prepare Filling:
    1. Whisk together brown sugar, flour, and salt in a medium saucepan.
    2. Gradually whisk in milk.
    3. Cook over medium heat, whisking constantly, for 8 to 9 minutes or until the mixture is smooth and begins to thicken.
    4. Gradually whisk about one-fourth of the hot sugar mixture into the egg yolks, then add the egg yolk-sugar mixture into the hot sugar mixture.
    5. Cook, whisking constantly, 2 or 3 more minutes or until the mixture is thick and smooth and just begins to bubble.
    6. Remove from heat and whisk in the butter and 2 teaspoons of vanilla.
    7. Pour filling into prepared piecrust.
  • Prepare Meringue:
    1. Beat egg whites, vanilla, and cream of tartar at high speed with an electric mixer until foamy.
    2. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves.
    3. Spread meringue over hot filling, sealing edges.
  • Bake Pie:
    1. Bake at 350F for 10 to 12 minutes or until golden brown.
    2. Remove from oven to a wire rack and cool completely (about 2 hours).
    3. Chill 4 to 6 hours before serving.