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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Butterscotch Pie Recipe

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This recipe for Butterscotch Pie is from The Williams Sisters Cookbook Project, 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:  
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 425º.
Prepare pastry, roll out half of dough and line a 9 inch pie plate. Trim. Flute edge and prick. Bake in 425º 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 375º 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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