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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butterscotch Pie / Vanilla Pie Recipe

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This recipe for Butterscotch Pie / Vanilla Pie is from Joan Von Ruden's Family Favorite's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 C Dark brown sugar
3 Tbsp cornstarch
1/4 tsp salt
2 C milk
3 slightly beaten egg yolks
3 Tbsp butter
1 tsp vanilla
1 -- 9 inch baked pastry shell

Meringue: (3 egg whites) 1/2 tsp. vanilla, 1/4 tsp. cream of tartar, 6 T sugar

**For vanilla cream pie--change br. sugar to white sugar and only 2T of butter.

Directions:
Directions:
In saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Removed from heat.

Stir small amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell.

MERINGUE: (3 egg whites) 1/2 tsp. vanilla, 1/4 tsp. cream of tartar, 6 T sugar. Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks from and all sugar is dissolved. Spread over hot filling, sealing to edge of pastry.

Spread meringue atop pie and bake at 350º for 12-15 minutes. Cool.

Personal Notes:
Personal Notes:
This is a favorite of Derek and Dominic!

 

 

 

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