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Butterscotch Pie In Memory of Grandma Catherine Gray Recipe

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This recipe for Butterscotch Pie In Memory of Grandma Catherine Gray, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon (Hummer) Gray
Added: Saturday, April 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Brown Sugar Butter, size of walnut
6 T. Flour 2 Egg Yolks, beaten
1/2 tsp. Salt 1 tsp. Vanilla
3 C. Boiling Water 2, 9" Baked Pie crusts

Directions:
Directions:
Mix together first three ingredients. Add 3 C. boiling water and butter, let cook till partially thickened, add 2 beaten egg yolks and vanilla. Finish cooking till thick. Fills 2, 9" baked pie crusts.

For meringue use 2 beaten egg whites and 3 T. powdered or granulated sugar and beat until forms peaks. Add topping to pie.

Personal Notes:
Personal Notes:
Grandma Gray always was asked to take these pies to all the family outings and always had them at her house. She was one of these Grandmas that always had cookies or pies or cakes waiting for whomever dropped in.

 

 

 

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