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Butterscotch Pie Recipe

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This recipe for Butterscotch Pie is from The Crossover Cook Book, 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:  
1 c. brown sugar, packed
2 Tbsp cornstarch or flour
2 Tbsp butter
2 egg yolks, beaten (reserve whites for meringue, optional)
2 tsp. vanilla
1 c. warm water

1 9-inch pie shell, baked
Directions:
Directions:
Mix sugar, flour, butter, and beaten egg yolks. Add warm water. Cook until thick, stirring constantly. Remove from heat and cool. When cool add vanilla and mix well. Pour into baked crust.

Make meringue (see Mile High Meringue recipe) and cover pie filling. Bake in 325º oven for 12 minutes or until lightly browned. OR simply cover filling with whipped cream or Kool Whip.

Refrigerate.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Lucy Blackburn, my husband's grandmother, was known for her pies in southeastern Iowa. She always made her own crusts that were always thin and flaky: perfect. I personally have never been able to replicate that crust--EVER!
Her Meringues were also perfection, glossy high peaks, flavorful not bland. Her trick was cream of tartar. Meringue, I can make thanks to her.

 

 

 

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