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Butterscotch meringue pie
Butterscotch meringue pie
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Prep Time:
65 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Decadent butterscotch pie with airy meringue and a flaky buttery crust.
Ingredients:
  • 125g butter, chilled, chopped, plus 80g extra
  • 20.00 gm iced water
  • 375ml (1 1/2 cups) sweetened condensed milk
  • 70g (1/3 cup, firmly packed) dark brown sugar
  • 53.60 gm golden syrup
  • 6 egg whites
  • 315g (1 1/2 cups) caster sugar
  • 2.50 gm cream of tartar
Instructions:
  • In a food processor, pulse the flour and chopped butter until they resemble fine breadcrumbs. Add the egg and water, then pulse until the mixture just comes together. Transfer the dough to a lightly floured surface and knead until smooth. Shape the dough into a 3cm-thick disc, wrap it in plastic wrap, and refrigerate for 30 minutes until firm.
  • Preheat the oven to 200C/180C fan forced. Grease a round 24cm fluted tart tin with a removable base. Roll out the pastry until 3mm thick between 2 sheets of baking paper, then line the tin, trimming any excess. Chill in the fridge for 15 minutes until firm.
  • Place the tart tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes until lightly golden. Remove the paper and weights or rice, then bake for an additional 10 minutes until golden brown. Allow it to cool completely.
  • In a deep-sided non-stick frying pan over medium-low heat, combine condensed milk, brown sugar, golden syrup, and extra butter. Stir and cook for 10 minutes until the mixture turns golden and thick. Transfer the caramel into the pastry case and bake for 10 minutes until it is just set.
  • Combine egg whites, caster sugar, and cream of tartar in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir for 5 minutes until sugar dissolves and mixture reaches 72°C on a sugar thermometer. Transfer to a stand mixer bowl and beat on high for 10 minutes until a thick, glossy meringue forms. Spoon meringue onto the pie and use a blowtorch to caramelize it.

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