Butterscotch Pie

This is a variation on the Vanilla cream pie. Brown sugar makes a difference!

• 1 baked 9 inch pie shell
• 1/2 cup plus 2 tablespoons brown sugar
• 3 tablespoons cornstarch
• 3 egg yolks
• 2 cups milk
• 1/2 teaspoon vanilla
• 1 teaspoon butter
• 1/4 teaspoon salt

MERINGUE TOPPING

• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

METHOD

In medium saucepan combine sugar, cornstarch, egg yolks, mild and vanilla. Mix thoroughly.

Whisk the egg in the milk until combined, then add to the cornstarch mixture in the pan and combine thoroughly.

Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Boil, stirring constantly to prevent scorching, for 1 minute.

Remove from heat. Stir in vanilla. Pour into pie crust.

Cool to room temperature. Make meringue while pie is cooling.

MERINGUE TOPPING: Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume.

Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.

Continue beating, adding sugar gradually, until whites hold a stiff peak. Pile lightly on top of pie filling. Spread to edges of crust. Bake in a preheated 325°F oven until lightly browned (10-15 minutes). Cool before serving.

Yield: 1 pie

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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