Butterscotch Pie 3/4 cup firmly packed dark brown sugar 1/4 plus 2 tsp cornstarch 1/8 tsp salt 3 egg yolks, beaten 3 cups milk (I use can of evaporated milk and remainder regular milk) 3/4 tsp vanilla 1 tsp butter Combine, sugar, cornstarch and salt in the top of a double boiler, mix well. Gradually add milk, getting all lumps out. Place on the bottom of the double boiler and cook over medium heat. Put a spoonful of the hot mixture into the beaten egg yolks, stir well, then add the egg yolks back in to the hot pie mixture in a slow stream, stirring well. Cook until pie is really thick, stirring constantly. Remove from heat, stir in vanilla and butter. Pour into baked pie shell. Meringue whites of the 3 eggs 6 tablespoons sugar tsp cream of tartar Beat egg whites, add cream of tartar, add sugar a little at a time. Beat on high until egg whites hold peaks. Put on pie, bake at 425 for 10 minutes or until meringue is lightly browned. You can use prepared pie crust or make your own. Bake shell at 425 for 12 minutes. You can bake this as you are making your pie.
Posted on: Wed, 06 Aug 2014 16:40:55 +0000
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