Butter scotch pie

Butter scotch pie

 

Ingredients for short crust pastry

• Butter 4 ounces
• Icing sugar 2 ounces
• Flour 7 ounces
• Egg yolk 1

Ingredients for filling

• Milk 3 cups
• Vanilla essence ½ tsp
• Butter 2 ounce
• Vanilla custard powder 3 tbsp
• Sugar 2/3 cup
• Eggs 4
• Water 1/3 cup
• Lemon juice 1 tbsp

Ingredients for meringue

• Eggs 4
• Cream of tartar pinch
• Salt ¼ tsp
• Sugar 4 tbsp

Method for crust

• Mix altogether in a bowl form into a dough, using chilled water, press into a pie plate, prick well, bake for 10 minutes on 180 degree, remove and keep aside.

Method for filling

• Caramelize 2/3 cup sugar and water light golden, gradually add 2 cups of hot milk, cook on low flame, in the remaining 1 cup milk add 4 egg yolks and custard powder, add to caramelize milk, cook to thickens, add in 2 tbsp butter and vanilla essence ½ tsp. pour in a cooked pie dish, beat 4 egg whites with ¼ tsp salt and pinch of cream of tartar till stiff, gradually add 4 tbsp sugar pile on pudding, bake for 20 minutes until light golden.