"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 Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Hampton Bundy
Added: Monday, May 19, 2008


2 baked pie shells

1 box light brown sugar
pinch salt
6 Tbsp. self-rising flour

4 egg yolks
3 c. milk (divided)

1 stick margarine ( Blue Bonnet)
2 tsp. vanilla


Mix brown sugar, salt and flour in saucepan.

Beat egg yolks and 1 cup milk until well mixed. Slowly add to sugar, flour mixture. Mix. well.

Slowly stir in remaining 2 cups milk. Cook over medium heat, stirring constantly until thickened. Remove from heat.

Beat in margarine and vanilla until margarine is melted (I beat with electric mixer until smooth.) Pour into 2 baked pie shells. Spread prepared meringue on pies.(Makes 2 pies)

MERINGUE: For 2 pies, I use 12 egg whites, 4 Tbsp. sugar, and some meringue powder (egg stabilizer). Bake at 325 until browned.

This is Carolyn Lawson's recipe. She often made them for Gina when she would come home from college.




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