|Written by Dixie|
Introduction:¬† This beloved, nostolgic pie is composed of a single crust pastry filled with a soft pudding and topped with meringue. It's really not difficult to prepare and worth the effort. This is an¬†Old-Fashioned Butterscotch Pie, make from scratch recipe.¬† Enjoy!!
You Will Need For The Pie:
6 tablespoons butter or margarine
1 cup brown sugar
2 tablespoons flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks -¬†room temperature¬†- (reserve egg whites for meringue)
1 teaspoon vanilla¬†
One baked 9 inch pie shell
A medium saucepan and a small bowl
Step 1.¬† In saucepan, melt butter and brown sugar and bring to a bubbly boil. In bowl, mix flour, cornstarch, salt and milk; pour slowly into butter mixture, stirring constantly. Cook on low heat until thick, stirring constantly.
Step 2.¬† Beat egg yolks with small amount of hot mixture, then add back to pan and cook 1 minute more, stirring constantly. Remove from heat; stir in vanilla. Pour into baked pastry shell.
You Will Need For The Meringue:
3 egg whites - room temperature
4 tablespoons sugar
1/2 teaspoon vanilla
A large mixing bowl and mixer
Step 3.¬† Preheat oven to 325 degrees. In bowl, with mixer, on high speed, beat egg whites until fluffy; add sugar, 2 tablespoons at a time; add vanilla and beat until stiff peaks form. Pile on top of pie filling. Bake 25 minutes or until lightly browned. Chill pie completely before slicing.
Tip:¬† You¬†can use cool whip to top the pie if you are short on time, just make sure pie is completely cooled.
Warning:¬† Cook the pudding gently once the eggs have been added. Cooking too quickly over too¬†high heat will result in cooked bits of egg in the filling.¬†¬†