Recipe for cooking mellowscotch pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Mellowscotch Pie

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

1 c. packed brown sugar
1/4 tsp. salt
2 Tbsp. water
2 c. cold milk, divided
1/4 c. cornstarch
2 egg yolks, slightly beaten
1 Tbsp. butter
1/2 tsp. vanilla extract or flavoring
1 baked pie shell

Brown Sugar Meringue
2 egg whites
4 Tbsp. brown sugar, divided
1/2 tsp. vanilla extract or flavoring

Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 mins.. Mix 1/4 c. milk with cornstarch to make a thin paste. Add remaining 1 3/4 c. milk, then combine very gradually with hot syrup. Place over hot water and cook until thick and smooth, stirring frequently.

Once mixture is thick, cook, stirring constantly, for 15 more mins..

Stir a sm. amount of the hot mixture into the egg yolks, then stir yolks into hot mixture. Set again over water; cook 3 mins. more, stirring. Remove from heat; whisk in butter and vanilla extract or flavoring. Cool to room temperature before pouring into cool, baked pie shell.

Preheat oven to 325 degrees F.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 Tbsp. at a time, beating constantly. Add vanilla extract or flavoring. Pile lightly on filling. Bake until firm and delicately browned, about 20 mins..

Yield: 8 servings.