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.

Butter Scotch Pie