Upside-down butterscotch meringue pie
Pies
I love meringue, but I also live in Oregon where a good meringue stays that way for about two minutes before it succumbs to all of the humidity. This recipe, cobbled together from a couple of different ones from James Beard's American Cookery works with the idea that meringue will inevitably end up soggy. <br /> <br />This recipe could also be adapted to other cold-fill pie recipes--various cream pies or pre-cooked fruit pies; perhaps even an ice-cream pie. I like it with butterscotch because it doesn't seem to matter much when more than a day goes by and all of the flavors and textures start to blend together. <br /> <br />Plan on making this the day before you serve it.
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