Jennifer Milne shares a beloved family recipe.

My grandfather, Col. E.I. (Mike) Hockaday, was born on June 3 in 1911. A graduate of Westminster College, he was in one of the first classes of the Missouri State Highway Patrolmen and helped to develop their crime lab. He eventually became Superintendent of the Highway Patrol and even spent a year as the acting police chief in Kansas City, at the request of Gov. Warren E. Hearnes. He had a brilliant mind, especially in math and science, but most importantly, he was a devoted and loving grandfather.

When he was a young boy, he absolutely loved potatoes – prepared in any way. Because of his obsession with all things potatoes, one of the hired hands at my grandfather’s family’s farm gave him the nickname “Mike the Irishman,” declaring that “Edmund Irvine” was far too formal. This moniker became the name he was known by for the rest of his life.

Young Mike’s mother, my great-grandmother, was known for her butterscotch pie. This was what my grandfather asked her to make each year to celebrate his birthday. I have found that so many people have never heard of this absolutely delectable dessert, and when I serve it, they are smitten. The rich, creamy, caramel, buttery filling encased in pastry and topped with the fluffy, airy, sweet cloud of meringue just creates the perfect slice of heaven. It is always requested at our family dinners and holidays.

After I married and began my own culinary journey, I loved to cook and entertain – especially for my family. Each year on my grandfather’s birthday, I held a dinner in my home, and although my grandfather requested various main dishes over the years, the dessert request never changed: the coveted butterscotch pie. My great aunt told me that she thought the recipe had been handed down in the family for many years and probably had Scottish ties, as the Hockaday ancestors came to this country from England, Ireland, and Scotland.

Whenever I am able, I bake this pie in honor of the grandfather I adored.

Jennifer’s “Mike the Irishman’s” Butterscotch Pie

Prep Time: 30 min.
Cook Time: 35 min.
Total Time: 65 min.

Servings: 8

Ingredients

Pie Filling
2 cups half-and-half
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/2 teaspoon salt
3 egg yolks
3 tablespoons of real butter
1 tablespoon vanilla extract (preferably Mexican vanilla)

Meringue
6 egg whites, room temperature
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract

Additional
1 baked pie shell

Instructions

1. Bake the pie shell according to package directions and allow it to cool completely. Jennifer recommends using a refrigerated Pillsbury pie shell as a time-saving shortcut that’s still delicious.
2. To make the filling, place the flour, light brown sugar, dark brown sugar, and salt in a heavy saucepan and whisk until well combined. Slowly add the half-and-half, stirring until smooth.
3. Cook over medium heat, stirring constantly, until the mixture becomes thick and creamy. Bring to a soft boil and continue cooking for three to four minutes, stirring continuously. Remove from the heat and stir in the butter and vanilla extract. Jennifer prefers Mexican vanilla for its rich flavor. Set the filling aside while you prepare the meringue.
4. For the meringue, place the six room-temperature egg whites in a stand mixer fitted with a wire whisk attachment. Yes, you’ll need to crack three additional eggs beyond the ones used for the filling, but Jennifer promises it’s worth it. Beat the egg whites on high speed until frothy. Add the cream of tartar, sugar, and vanilla; then continue beating until stiff peaks form and the meringue becomes glossy. A hand mixer will work, but Jennifer says a stand mixer creates the fluffiest, most voluminous meringue.
5. Pour the hot filling into the baked pie shell and spread evenly. Top with the meringue, making sure it completely covers the filling and seals to the edges of the crust. This helps prevent the meringue from “weeping” as it cools.
6. Using a spoon or spatula, create decorative peaks across the top of the pie. Bake at 350 degrees until the meringue is beautifully golden brown, checking every few minutes since meringue can brown quickly.
7. Allow the pie to cool for one to two hours before serving. Serve warm and refrigerate any leftovers.