Butterscotch Cream Pie Recipe
Summary
Ingredients
| 3/4 cup firmly packed dark brown sugar | ||
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Butter/Margarine | 1 1/2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| 1 Basic Pastry shell | ||
| Egg whites | 3 | |
| 1/4 teaspoon plus | ||
| Cream of tartar | 1/8 Teaspoon | |
| 1/4 cup plus | ||
| Sugar | 2 Tablespoon | |
Directions
Combine brown sugar, cornstarch, and salt in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Immediately pour into baked shell.
Cover filling with waxed paper.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer for 1 minute.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Remove waxed paper; spread meringue over hot filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until golden.
Cool.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Immediately pour into baked shell.
Cover filling with waxed paper.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer for 1 minute.
Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Remove waxed paper; spread meringue over hot filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until golden.
Cool.
Chef
