"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butterscotch Pie Recipe

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

Charlotte Observer
Added: Monday, December 17, 2007


1 c. brown sugar (medium dark)
4 tbsp milk
1 egg yolk
3 tbsp flour (heaping full)
2 c. milk
butter, the size of an egg
1 (9-inch) pie shell, baked.

3 egg whites
6 tbsp sugar

Add milk to brown sugar and mix. Add egg yolk. Stir in flour, mixing completely. Add milk gradually. Put butter in a small pan and heat until it browns. Add to filling mixture and bring to boil, stirring constantly, until thickened. Pour into baked pie shell. When cool, spread meringue over filling.

Meringue: Beat egg whites until stiff. Gradually add sugar and beat until stiff peaks form. Spread over pie filling and brown in a 450 oven.




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