Butterscotch Cream Pie

Ingredients and Weight:

• Pie crust (homemade or store-bought): 1 (9-inch)
• Butterscotch instant pudding mix: 1 (3.4 oz) box
• Milk: 3 cups
• Heavy cream: 1 cup
• Brown sugar: 1/2 cup
• Unsalted butter, softened: 1/4 cup
• Vanilla extract: 1 teaspoon
• Meringue (see instructions below): 1 batch

Meringue Ingredients and Weight:

• Egg whites: 3 large
• Granulated sugar: 1/2 cup
• Cream of tartar: 1/4 teaspoon

Preparation Time:

30 minutes

Cooking Time:

2 hours (chilling time included)

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

For the Butterscotch Filling:

1. In a large bowl, whisk together the pudding mix and milk until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, cream together the brown sugar and butter until light and fluffy.
4. Add the vanilla extract to the butter mixture and stir to combine.
5. Fold the whipped cream into the butter mixture until well blended.
6. Gradually fold the pudding mixture into the whipped cream mixture until fully combined.

For the Meringue:

1. Preheat oven to 350°F (175°C).
2. In a clean, grease-free bowl, beat the egg whites with an electric hand mixer until foamy.
3. Gradually add the granulated sugar and cream of tartar while continuing to beat until stiff peaks form.

To Assemble the Pie:

1. Spread the butterscotch filling into the pie crust.
2. Top with the meringue, spreading it evenly over the filling.
3. Bake for 15-20 minutes, or until the meringue is golden brown.
4. Let the pie cool completely before chilling in the refrigerator for at least 2 hours before serving.

Nutritional Information:

Per slice (1/8 of pie):

• Calories: 350
• Fat: 18g
• Carbohydrates: 42g
• Protein: 4g

Dish Characteristics:

• Creamy and decadent butterscotch filling
• Light and airy meringue topping
• Perfect for a special occasion or dessert

User Comments:

• "This pie is absolutely delicious! The butterscotch filling is smooth and flavorful, and the meringue is perfect."
• "I love the combination of the sweet butterscotch and the crunchy meringue."
• "This is a must-try for any lover of pies!"

Special Precautions and Tips:

• Make sure the egg whites are completely free of any egg yolk before whipping them, as this will prevent them from stiffening.
• If you don't have a kitchen torch, you can broil the meringue for a few seconds to brown it.
• Let the pie cool completely before chilling to prevent the meringue from becoming soggy.