In a large saucepan, combine the milk and heavy cream, bring to a simmer over medium heat. After simmering, turn heat off and set aside.
In a large skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5-7 minutes, stirring constantly. Gradually add the butter/brown sugar mixture to the hot milk/cream mixture, gently whisk.
Put the egg yolks in a medium bowl. Whisk in 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved.
Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in. Cook over medium-high heat until thickened and just boiling.
Turn off the heat and whisk in the vanilla extract. Pour into the pie shell and chill uncovered for at least 2 hours, or overnight.
Preheat oven to 400 degrees F.
For the meringue top, whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the cooled pie and bake for 5 minutes until lightly browned. Top with a dollop of whipped cream and enjoy!
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Email Recipe
Decadent Butterscotch Pie
Serves 8
Ingredients:
2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch whisky
1 1/2 teaspoons pure vanilla extract
For Meringue Topping:
2 egg whites
1/4 teaspoon salt
2 tablespoons sugar
Shipped cream, for garnish
1 premade pie crust
Directions:
In a large saucepan, combine the milk and heavy cream, bring to a simmer over medium heat. After simmering, turn heat off and set aside.
In a large skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5-7 minutes, stirring constantly. Gradually add the butter/brown sugar mixture to the hot milk/cream mixture, gently whisk.
Put the egg yolks in a medium bowl. Whisk in 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved.
Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in. Cook over medium-high heat until thickened and just boiling.
Turn off the heat and whisk in the vanilla extract. Pour into the pie shell and chill uncovered for at least 2 hours, or overnight.
Preheat oven to 400 degrees F.
For the meringue top, whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the cooled pie and bake for 5 minutes until lightly browned. Top with a dollop of whipped cream and enjoy!
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