Pie Cake Cooking
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
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
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 l