Wednesday, February 23, 2011

Butterscotch pie

  • Pie crust, partially baked

  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 1/2 cup milk
  • 6 1/2 tablespoons butter, sliced
  • 3 egg yolks

  • 1 tablespoon corn starch
  • 1/2 cup water
  • 3 egg whites
  • 1/2 cup sugar

Prick pie crust with fork and pre-bake according to directions. In top of double boiler, mix brown sugar, flour, salt and milk. Add butter and heat over boiling water, stirring occasionally until butter melts. Beat eggs yolks and whisk in. Cook, stirring frequently, until thick. Pour into pie shell.

Mix corn starch and water, boil and stir until transparent. Beat egg whites until stiff. Gradually beat in sugar, than corn starch mixture. Spread over pie filling, sealing to edges. Bake at 325 for 20-30 minutes, until meringue is browned. Chill before serving.