Rich Dark Butterscotch Pie Recipe
Rich Dark Butterscotch Pie is a superb tasting recipe wonder what's the secret? This recipe will save you dollars which you have spent at Canadian restaurants for similar or perhaps inferior taste. Indulge yourself in this Rich Dark Butterscotch Pie as Dessert. Once you try preparing this Rich Dark Butterscotch Pie, I am sure you will be making it again!.
Ingredients
5 tablespoons butter or margarine
1/3 cup flour
3/4 cup firmly packed light brown sugar
1/4 cup sugar
2 cups milk, scalded
3 egg yolks, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon firm butter or margarine
Meringue
1 baked 9-in. pie shell, or 8 baked tart shells
Directions
Melt 5 tablespoons butter in a heavy saucepan.
Over medium heat, stir in flour, forming a smooth paste.
Stir in sugars.
Heat, stirring constantly, until sugars are melted and mixture is smooth.
Stirring constantly, gradually add 1/2 cup of the hot milk; continue stirring until mixture boils.
Add the remaining milk, 1/2 cup at a time, stirring constantly; bring to boiling after each addition.
Vigorously stir about 3 tablespoons of the hot mixture into the egg yolks.
Immediately return to mixture in saucepan.
Cook about 3 minutes, stirring constantly.
Remove from heat and stir in the salt, extract, and remaining butter.
Set aside to cool.
Turn filling into the pastry shell.
Top with meringue and bake as directed in meringue recipe.
Cool completely before serving
Over medium heat, stir in flour, forming a smooth paste.
Stir in sugars.
Heat, stirring constantly, until sugars are melted and mixture is smooth.
Stirring constantly, gradually add 1/2 cup of the hot milk; continue stirring until mixture boils.
Add the remaining milk, 1/2 cup at a time, stirring constantly; bring to boiling after each addition.
Vigorously stir about 3 tablespoons of the hot mixture into the egg yolks.
Immediately return to mixture in saucepan.
Cook about 3 minutes, stirring constantly.
Remove from heat and stir in the salt, extract, and remaining butter.
Set aside to cool.
Turn filling into the pastry shell.
Top with meringue and bake as directed in meringue recipe.
Cool completely before serving
