Butterscotch Pie

Name: Butterscotch Pie
Ingredients: 6 tablespoons butter; 6 tablespoons all-purpose flour; 1-1/2 cup packed brown sugar; 2 cups milk; 1/4 teaspoon salt; 3 large egg yolks, beaten; 1 teaspoon vanilla extract; 1 pastry shell (9 inches), baked; 3 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup sugar

11 ingredients

3 steps

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups milk
1/4 teaspoon salt
3 large egg yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

1

In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
2

For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
3

Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.