This pie is a Midwestern classic full of butterscotch goodness.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter
2 to 3 tablespoons cold water
1/4 cup Land O Lakes® Butter
3/4 cup firmly packed dark brown sugar
3 cups milk
1/3 cup cornstarch
4 large Land O Lakes® Eggs (yolks only)
4 large Land O Lakes® Eggs (whites only)
1/2 teaspoon cream of tartar
1/2 cup sugar
Combine flour and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork until flour is just moistened. Wrap in plastic food wrap; flatten slightly. Refrigerate 1 hour.
Heat oven to 475°F.
Roll out chilled pastry on lightly floured surface into 12-inch circle. Place into 9-inch pie pan. Trim pastry to 1 inch from edge; crimp or flute edge. Prick bottom and sides. Bake 8-10 minutes or until lightly browned. Cool completely.
Reduce oven temperature to 350°F.
Melt 1/4 cup butter in 2-quart saucepan over medium heat. Stir in dark brown sugar. Add 2 1/2 cups milk; stir 1-2 minutes or until sugar is dissolved. Continue cooking 5-7 minutes or until mixture bubbles around edge.
Whisk together remaining 1/2 cup milk, cornstarch and egg yolks in bowl. Add small amount hot milk mixture to egg yolk mixture; mix well with whisk. Gradually add egg yolk mixture to hot milk mixture. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil. Continue cooking 1 minute or until mixture is thickened. Immediately pour into baked crust.
Beat egg whites and cream of tartar in bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, 4-5 minutes or until glossy, stiff peaks form and meringue is smooth. Spread meringue over hot filling, sealing to edge of crust. Bake 10-15 minutes or until meringue is lightly browned.
Cool 1 hour. Refrigerate at least 2 hours before serving.
You need Flash player to view videos
To prevent crust from puffing up as it bakes, line pastry shell with aluminum foil. Place pie weights or dried beans on foil to cover bottom surface. Bake as directed above.