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(Pie) Butterscotch Pie Illinois Recipe

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This recipe for (Pie) Butterscotch Pie Illinois, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk
1/3 cup butter
1 1/2 teaspoons vanilla

1 9-inch deep-dish pie crust, baked and cooled

Directions:
Directions:
Lightly beat egg yolks in a bowl.

Mix sugar, cornstarch and salt in a large saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, still stirring constantly. Remove from heat.

Gradually stir at least half of the hot mixture into the egg yolks, then stir yolk mixture into saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into pie crust.

Top with Meringue:
preheat oven to 400 degrees while preparing the filling. After adding the filling to the pie crust, make the meringue: In a clean bowl with clean beaters, beat together 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons granulated sugar, then beat until stiff and glossy. Pile meringue over filling, covering filling completely and sealing the meringue to the edge of the crust.

Bake until lightly browned, 8 to 10 minutes. Remove from oven and let cool.

Number Of Servings:
Number Of Servings:
6

 

 

 

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