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Butterscotch Pie


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  • 1 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 cups cold milk
  • 4 tablespoons cornstarch
  • 2 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 baked pie shell, 9-inch


Combine brown sugar, salt, and water in top of double boiler. Cook over boiling water, over moderate heat to a thick syrup (about 5 minutes). Mix 1/4 cup milk and cornstarch to make a smooth thin paste. Add 1 3/4 cups milk; then combine with hot syrup and cook over hot water until thick and smooth, then cook 15 minutes longer, stirring constantly. Stir a small amount of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer. Add butter and vanilla. Cool. Pour into baked pie shell. Top with a meringe.
For brown sugar meringue:
  • 2 egg whites
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla
Beat egg whites until the hold stiff peaks. Add sugar gradually, beating constantly. Add vanilla. Pile lightly on filling; bake at 325 degrees for about 20 minutes, or until firm and lightly browned.
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