Butterscotch Tart

I first heard about butterscotch pie when I met Brian's family for the first time.  His Dad had picked us up from college and we were going to spend the weekend with his family.

We were almost there and they had some sort of radio thing in their car where they could communicate with whoever was at home.  These were the days before cell phones.

I'm not sure who called who, but the conversation turned to food.  Brian's Mom was on the other line and asked him "guess what I made you for dessert?"  He said "butterscotch pie."  Well, it was actually apple but the meal was delicious.

So apparently this pie was his favorite and I had it couple of times with his family.  I thought it was pretty good.

I'm actually somewhat surprised that Brian loves this pie, because it is really pretty sweet.

So for Father's day I wanted to make Brian this pie, but I needed the kids to like it too.  I decided I would make it with a graham cracker crust in a tart pan.

Honestly, I wasn't crazy about this.  The kids loved it and Brian thought it was pretty good. Even though he didn't say it, he missed the pie crust.  I think next time I would try a chocolate crumb crust, but the kids can't understand why I would do this, because in their minds it was perfect.

Butterscotch Tart

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1-1/2 cup packed brown sugar
• 2 cups milk
• 1/4 teaspoon salt
• 3 eggs yolks, beaten
• 1 teaspoon vanilla extract
• 1 pastry shell (9 inches), baked
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 
  
• 1 graham cracker crust

• 
  
• • In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into graham cracker crust.

• For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers

Source: Taste of Home

Have a great week!

xoxo

Rachel