"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 Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Fox Ford
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Brown Sugar
1 1/2 c. Whole Milk
4 tbsp. Flour
4 Eggs at room temperature
2 Pie Shells
2 tbsp. Butter
1 tsp. Vanilla Extract
1 tsp. Cream of Tartar
1/2 c. Sugar

Directions:
Directions:
Bake Pie Shells and let cool. Separate Eggs, put Egg Yolk in bowl and Egg Whites in a glass bowl. Beat Egg Yolks and Milk until frothy, place in heavy saucepan, heat until you see steam coming off saucepan, mix Flour and Sugar and slowly pour and stir into the mixture. Mix constantly on medium heat. Boil until thickened. Remove from heat, add Butter and Vanilla. Place in baked Pie Shells. To make meringue, beat Egg Whites until color begins to change, slowly add Sugar while beating, add 1 tsp. Cream of Tartar while mixing. Place in top rack of oven and brown Meringue.

Number Of Servings:
Number Of Servings:
8 per pie
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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