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(Pie) Butterscotch Pie Illinois Recipe

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This recipe for (Pie) Butterscotch Pie Illinois is from Claudia's 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!
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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