This is certainly a new one for me! I haven’t made many pies in my baking days so this butterscotch one is a first. My grandpa is turning 86 next week and this was the dessert that he requested so this is the dessert he’s going to get! My only fear is that I can do justice to the pie his mom used to make. I found this recipe online and am planning to go with it unless I find one I like more before I get ready to make it. Do you have a go-to butterscotch pie recipe?! How does yours compare to this one? Feel free to leave your thoughts/comments below!
- PIE FILLING
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1-1/2 cup packed brown sugar
- 2 cups milk
- 1/4 teaspoon salt
- 3 eggs yolks, beaten
- 1 teaspoon vanilla extract
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 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 pastry shell.
- 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.
- 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.
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