Southerners have had a passion for butterscotch for as long as there’s been a codified style of cooking in the South, and the array of butterscotch pies, cookies, icings, toppings, and candies is truly staggering. Basically, no more than a blend of butter and brown sugar, butterscotch can be enriched even more with egg yolks and cream or milk; flavored with lemon, chocolate, vanilla, and spices; and transformed into various textures. What’s most amazing about this particular pie is the way it separates into layers of butterscotch and chocolate as it bakes. The pie is so delicious that I could eat it just by itself, with no meringue to dress it up. The pie is almost as good chilled as at room temperature, despite the change in the meringue’s texture.
Makes 6 to 8 servings
INGREDIENTS:
- 2 ounces (2 squares) unsweetened chocolate
- 6 tablespoons (3⁄4 stick) butter, softened
- 1 1⁄2 cups firmly packed light brown sugar
- 3 large eggs, separated
- One 13-ounce can evaporated milk
- 1 teaspoon pure vanilla extract
- One unbaked 9-inch Basic Pie Shell
- 6 tablespoons sugar
INSTRUCTIONS:
- Preheat the oven to 325°F.
- Melt the chocolate in a small, heavy saucepan over low heat and set aside to cool.
- In a mixing bowl, cream the butter and brown sugar until fluffy, then add the egg yolks and beat well. Stir in the melted chocolate, evaporated milk, and vanilla until the batter is well blended and light. Transfer the batter into the pie shell and bake until set, approximately 50 minutes. Allow the pie to cool completely on a rack.
- In a separate bowl, beat the egg whites with an electric mixer until firm peaks form. Gradually add 5 tablespoons of sugar while beating steadily, until the whites stiffen. Spread the meringue over the pie to seal the edges completely. Sprinkle the remaining sugar over the top and bake for about 10 minutes, or until the meringue is slightly browned. Allow the pie to cool on a rack and serve at room temperature.
