Butterscotch Cream Pie Recipe
Ingredients
| Baked 9" pie shell | ||
| 1/2 cup light brown sugar, packed | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| 1/4 cup light brown sugar, packed | ||
| 3 tablesp. butter or margarine | ||
| Vanilla extract | 1 Teaspoon | |
| 3 Egg-White Meringue | ||
Directions
In double boiler, combine 1/2 cup brown sugar, flour, salt; gradually stir in milk; cook, stirring until thick; then cook, covered, stirring occasionally, 10 min. longer.
Beat egg yolks with 1/4 cup brown sugar; stir in a little sauce; add to rest of sauce in double boiler.
Cook, stirring, 2 min. or until mixture mounds when dropped from spoon.
Add butter, vanilla, cool.
Start heating oven to 350°F.
Turn filling into pie shell.
Cover with meringue; bake 12 to 15 min.
Beat egg yolks with 1/4 cup brown sugar; stir in a little sauce; add to rest of sauce in double boiler.
Cook, stirring, 2 min. or until mixture mounds when dropped from spoon.
Add butter, vanilla, cool.
Start heating oven to 350°F.
Turn filling into pie shell.
Cover with meringue; bake 12 to 15 min.
Chef
