Butter Scotch Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: No. 1 Beat together 2 egg yolks, 3 T flour, 1 c brown sugar, 2 T cold water. Then add 2 c hot milk and water together. Pinch salt. Boil until thick. Add 1/2 tsp flavor and 2 T butter. Save whites for top.
No. 2. Brown 1 T butter and add 1 c brown sugar and 2 T milk. Cook to a taffy. Then add 1 c sweet milk, thickened with 1 T cornstarch dissolved in a little milk and add 1 beaton egg. Cook until thick. Flavor with 1 tsp vanilla
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Directions: |
Directions:There's a few points missing from these recipes, but I will interpret them to the best of my knowledge. It is two separate recipes for butter scotch filling so take your choice.
No. 1 saves egg whites for meringue which means filling will be poured in baked pie shell and meringue browned under the broiler.
No. 2 puts the whole egg in the pie filling, so pour filling in baked shell and cool to set. |
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Personal
Notes: |
Personal
Notes: This recipe is in Aunt Sally's hand writing. She was such an experienced cook and baker that directions were imprinted in the mind and not needed on a card.
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