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Butterscotch Pie Recipe

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This recipe for Butterscotch Pie, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ella Glaze
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c brown sugar
1/3 c all purpose flour
1/4 t salt
2 c milk
3 slightly beaten egg yolks
2 T butter
1 t butterscotch flavoring
1 9" baked pie shell

Directions:
Directions:
In saucepan, combine sugar, flour, salt, gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat.

Stir small amount of hot mixture into yolks, return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat.

Add butter and vanilla; cool to a room temperature. ( to prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to the sides of the bowl). Pour into baked pastry shell.

Let mixture cool while making meringue.

MERINGUE TOPPING: Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume.

Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.

Continue beating, adding sugar gradually, until whites hold a stiff peak. Pile lightly on top of pie filling. Spread to edges of crust. Bake in a 350 oven until lightly browned (10-15 minutes). Cool before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Good!

 

 

 

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