Mountain high butterscotch pie

1 Servings

Ingredients

Quantity Ingredient
1 cup Light or dark brown sugar
3½ tablespoon Cornstarch
4 tablespoons Butter or margarine
2 cups Milk, scalded
4 Eggs, separated
½ cup Whipping cream
1½ teaspoon Vanilla
½ teaspoon Cream of tartar
6 tablespoons Granulated sugar
¼ cup Toasted, sliced almonds.

Directions

Prebake the pie crust at 425 deg F for 10 minutes. Lower heat to 375 deg F.

for 10-12 minutes. Cool. In a heavy saucepan, combine the brown sugar, cornstarch and butter. Stir and cook until blended. Whisk in milk. Combine well. Pour a little milk mixture into egg yolks. Return yolks to saucepan.

Cook, stirring over medium heat, until mixture thickens. Stir in whipping cream and 1 tsp vanilla. Beat mixture until it cools. Pour into pie shell.

To prepare meringue, beat egg whites until frothy. Add cream of tartar.

Beat until soft peaks are formed. Beat in sugar, a little at a time. Stir in remaining vanilla. Cover pie with meringue. Sprinkle with toasted almonds. Bake at 350 deg F for 10 minutes until golden. Cool on a rack.

Wish I knew the recipe for that little cafe' in Occoquan that sells pies and stuff. Their Butterscotch Pie was always sold out instantly and I never even got a taste. Posted to bakery-shoppe digest V1 Number 029 by "Lewis" <lewises@...> on Apr 15, 1997

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