"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Gramma Jean's Butterscotch Pie Recipe

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This recipe for Gramma Jean's Butterscotch Pie, by , is from The Circus Folk Family Cookbook, 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!
Contributor:  
Contributor:  
Laurie Miller
Category:
Category:
Ingredients:  
Ingredients:  
Crust - baked pastry shell (use Pillsbury already prepared crust in the red box in the deli case). Bake before making filling.

Filling -
1 cup brown sugar
2 egg yolks
1 1/2 cups milk
1 Tablespoon flour
1 Tablespoon cornstarch
pinch of soda
1 Tablespoon butter (add after removing filling from heat)

Meringue - *
2 Tablespoons confectioner’s sugar
2 egg whites
Directions:
Directions:
1. Combine all ingredients except egg yolks and butter. Heat slowly to a boil, stirring constantly.
2. When thick, remove from heat and stir in egg yolks and butter. Turn into baked pie crust and let cool thoroughly.
3. Beat confectioner’s sugar into egg whites slowly. Beat till stiff enough for peaks. Top cooled pie with meringue, being sure to touch edges of crust.
4. Brown meringue in 325 degree oven about 15 minutes.
6. Garnish with chocolate curls.
Number Of Servings:
Number Of Servings:
One pie
Preparation Time:
Preparation Time:
??
Personal Notes:
Personal Notes:
Whipped cream may be used on cool pie instead of meringue if desired.

 

 

 

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