Monday, July 10, 2017
Butterscotch Pie 2/3 C brown sugar 2 Tbsp corn starch 1/8 tsp salt 2 C milk 2 egg yolks, beaten (keep the egg whites for the meringue) 2 Tbsp butter (I have also used margarine) 1 tsp vanilla 1 9″ baked pie shell In a large sauce pan, combine the brown sugar, corn starch and salt; gradually add the milk. Cook mixture over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixture into the beaten egg yolks stirring constantly. Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked pie shell. Cool pie. Meringue (I don’t really measure here!) Preheat over to 350F 2 egg whites 1/4 – 1/2 C white sugar Using an electric mixer, beat the egg whites on high until small peaks are formed. Slowly add the sugar and continue beating until all the sugar is added and the desired peaks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns.