Pies

BUTTERSCOTCH PIE

  • 6 tablespoons Butter
  • 2 cups Brown sugar, light
  • 1/2 cup Cream
  • 2 cups Milk
  • 1/4 cup Cornstarch
  • 3 tablespoons Flour
  • 1/8 tablespoon Salt
  • 3 Eggs
  • 1/4 teaspoon Vanilla
  • 1 9" baked pie shell/graham cracker crust

    • Melt butter in skillet; add sugar and cream; bring to boil, cook for 4 minutes, stirring constantly. Scald 1 cup of the milk. Mix together cornstarch, flour and salt. Gradually stir in the remaining 1 cup of milk, stirring until smooth. Add scalded milk to brown sugar mixture, then add the cornstarch and milk mixture. Cook until thickened, stirring constantly. Pour into top of double boiler. Separate eggs. Beat the yolks slightly, add a little of the pudding mixture to the yolks, then stir the yolks into the pudding mixture. Cook over hot water 2 to 3 minutes or until completely thickened, stirring constantly. Remove from heat, add vanilla and pour into baked pie shell. Cool.

    Meringue:

    Use 3 to 5 egg whites, (room temperature), allowing 2 tablespoons of sugar for each white. Beat whites until foamy, add 1/8 teaspoon cream of tartar for 3 whites, or 1/4 teaspoon for 5 whites. Add 1/8 teaspoon salt. Add sugar gradually, a tablespoon at a time, beating until the whites stand up in a peak with the tips just bending over. Spread on cooled filling, making sure the meringue touches the edge of the crust. Bake in a 325 degree oven for 15 to 20 minutes.

    Mom's condensed version:

    Melt butter in a pan, add sugar and cream; boil for 4 minutes. In a 4 quart pan, mix cornstarch, flour, salt, a little milk and egg yolks. Stir until smooth, then slowly add rest of milk. Cook until it starts to thicken, then slowly pour the syrup in and stir good. Cook until it starts to bubble slightly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Char Dunn of Grand Rapids, MI. 

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