"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butterscotch Pie Recipe

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This recipe for Butterscotch Pie, by , is from The Williams Sisters Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marguerite
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cups milk
1 1/4 cups lightly packed dark brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 egg yolks, beaten
2 tbsp. butter or margarine
1 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar

Directions:
Directions:
Preheat oven to 425.
Prepare pastry, roll out half of dough and line a 9 inch pie plate. Trim. Flute edge and prick. Bake in 425 oven for 10 to 12 minutes, or until golden. Cool.

Scald milk. In a saucepan combine, the brown sugar, cornstarch and salt. Gradually add scalded milk. Cook over medium heat, stirring constantly, until thickened and boiling gently. Reduce heat, cover and cook for 2 minutes longer, stirring occasionally. Stir a small amount of hot mixture into the beaten egg yolks, then blend into remaining hot mixture. Cook for 2 minutes longer, stirring constantly.

Remove from heat and blend in butter or margarine and vanilla.

Cool to lukewarm and pour into prepared pie shell.

If desired, top with meringue, made with the egg whites, cream or tartar and sugar.

Return to preheated 375 oven for 12 minutes, or until meringue is golden. Cook at room temperature.

Number Of Servings:
Number Of Servings:
One 9-inch pie.
Personal Notes:
Personal Notes:
Very few special occasions occurred at our house without Marguerite's butterscotch pie making an appearance. It was always requested by Addie and Kathy.

 

 

 

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