Description
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Ingredients
- 2 cups milk
- ⅓ cup all-purpose flour
- 1 cup brown sugar
- ¼ teaspoon salt
- 3 egg yolks
- 3 tablespoons butter, melted
- ½ teaspoon vanilla extract
- 6 egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons confectioners’ sugar
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes
- or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl
- mix together the flour
- brown sugar and salt; set aside. In the top of a double boiler over medium heat
- scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook
- stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture
- whisking constantly
- to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook
- stirring constantly
- until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl
- beat egg whites
- cream of tartar
- and confectioners’ sugar until stiff peaks form. Spread meringue over pie
- covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes
- or until meringue is golden brown in spots.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8