"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BUTTERSCOTCH PIE Recipe

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This recipe for BUTTERSCOTCH PIE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, June 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 C. MILK, DIVIDED
2 EGGS SEPERATED
1/4 C. FLOUR
1 C. DARK BROWN SUGAR
1/2 C. WATER
1/8 t. SALT
1 1/2 T.BUTTER
1 t. VANILLA

1 BAKED PIE SHELL

Directions:
Directions:
Thoroughly combine 1/2 c. milk, egg yolks, and flour.Set aside.
Scald remaining 2 c. of milk over hot water. Combine brown sugar, water and salt in skillet; place over low heat and bring to gentle boil. Cook until it thickens and a few bubbles break.
Add sugar mixture slowly stirring constantly to scalded milk. When smooth, slowly stir in egg-yolk mixture and cook, stirring constantly, over hot water until thick. Remove from heat; add butter and vanilla, stir well. COOL
POUR INTO PIE SHELL AND TOP WITH MERINGUE. BAKE AT 400 DEGREES FOR 8-10
MINUTES OR GOLDEN BROWN.

Number Of Servings:
Number Of Servings:
1-8

 

 

 

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