Butterscotch Pie

Ingredients

• l^^ cupfuls boiling water
• 1^/^ tablespoonfuls butter
• 1% cupfuls brown sugar
• Vs teaspoonful salt
• 1% tablespoonfuls granulated sugar
• V2 teaspoonful vanilla
• 3 eggs
• 4 tablespoonfuls cornstarch
• Pastry

Method

1. 1

   Caramelize the granulated sugar and add the boiling water and the brown sugar.

2. 2

   Let this boil thoroughly, then thicken it with the salt and cornstarch, mixed with barely enough cold water to moisten.

3. 3

   Stir constantly until the mixture thickens, then add the butter and pour the mixture into the egg yolks, which have been slightly beaten.

4. 4

   Pour into a cooked pastry shell, cover with a meringue made from the whites of two eggs and a tablespoonful of sugar, and bake ten minutes in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 153. The excerpt below is the record exactly as published.

Butterscotch Pie l^^ cupfuls boiling water 1^/^ tablespoonfuls butter 1% cupfuls brown sugar Vs teaspoonful salt 1% tablespoonfuls granulated V2 teaspoonful vanilla sugar 3 eggs 4 tablespoonfuls cornstarch Pastry

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