|You’re just in time for my Butterscotch-Mallow Pie!|
Today, I want to share a simply sinful pie for when you’re craving something creamy and sweet. My Butterscotch-Mallow Pie has a rich, velvety texture oozing with butterscotch flavor complimented with melted marshmallows in its creamy depths.
This recipe may have a few more steps. You will need to make the filling, a meringue in addition to pie crust. As you know, I only rely on one pie crust recipe–my oil pie crust. Shortening-based crusts can be tricky if you work the dough too much. On the other hand, my oil pie crust is easy, flaky and a foolproof crust, which you can’t always say when making any other pie crusts. I do hope that you do try this oil pie crust because it is the best one that I ever made. Trust me, but it will save you money if you have been buying a ready-made crust and will taste so much better. Furthermore, I also use it for whenever I make a quiche, pot pie or tarts.
|Here’s what my Butterscotch-Mallow pie looks like once cut.|
Here is a trick if you want to separate your eggs straight from your refrigerator. Run some warm water over them first will cause them to separate without getting the yolks into the whites. This is what I do all the time.
Since I only am using two egg whites, the meringue is not as fluffy as some. If you want a higher meringue, you simply need to crack more eggs and then think what else that you are going to do with those extra yolks. For every extra white you add, you will need another tablespoon of sugar when you prepare the meringue.
I think once you taste this pie, you will be pleased that you took the time to make it.
|The cornstarch and flour together in this filling give it a special velvety texture that neither could do alone.|
My Butterscotch-Mallow Pie
1 cup of firmly packed brown sugar (light or dark)
1 fairly heaping tablespoon of flour
1-1/2 fairly heaping tablespoons of cornstarch
2 tablespoons of butter
2 large eggs, separated
2-1/2 cups milk
2 teaspoons of vanilla extract
1 cup of chopped or mini-marshmallows
2 egg whites
2 tablespoons of sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 nine-inch pie crust (do use my oil-pie crust recipe)
Prepare your crust first and place in a greased nine-inch pie pan.
You are going to partially bake the crust. But before you stick it in a 375-degree oven for about 10 minutes or so until it gets lightly brown, get a fork and stab the crust along the sides and bottom of that crust first. This will keep your crust from shrinking.
To Prepare the Filling:
First mix your milk with the cornstarch before adding to your saucepan along with the
egg yolks, sugar and flour.
Cook the mixture until it boils and thickens.
Take off of the heat and stir in the butter, vanilla, and your marshmallows.
To Prepare the Meringue:
In a separate mixing bowl, add the egg whites and the salt. Beat with your electric mixture until it gets fluffy.
You always want to slowly add the sugar to the meringue. Beat it in with a mixer, a bit at a time until you finish. If you pour all the sugar in at once, it will deflate that whipped fluff into a watery mess.
Add the vanilla last and beat through.
Pour the filling into your pre-baked pie crust and top with meringue.
Turn your oven to 400-degrees and turn keep the pie in about five-minutes or so just until the meringue starts to get lightly browned.
Cool and then refrigerate thoroughly before serving.