Butterscotch Pie

Ingredients

• 3 egg yolks
• 3 1/2 T. corn starch
• 1/4 t. salt
• 1 t. vanilla extract
• 1 cup brown sugar
• 2 cups milk
• 3 T. butter

Method

1. 1

   Beat egg yolks, add sugar and corn starch.

2. 2

   Add milk and salt.

3. 3

   Cook in double boiler until thick.

4. 4

   Remove from heat and add butter and vanilla.

5. 5

   Pour into baked crust.

6. 6

   Make a meringue of the egg whites, spread on pie, and brown lightly.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 46. The excerpt below is the record exactly as published.

BUTTERSCOTCH PIE 3 egg yolks 3% T. corn starch 7%. salt 1 t. vanilla extract 1 cup brown sugar 2 cups milk or lesoutter Beat egg yolks, add sugar with corn starch. Add milk and salt. Cook in double boiler until thick. Remove from heat and add butter and vanilla. Pour into a baked crust. Make a meringue of the egg whites. Spread on pie and brown lightly. Use whipped cream instead of meringue if desired. Mrs. W. P. Bumgarner Millers Creek Club SO GOOD PIE 2°T. butter 2 cups sugar 4 eggs yolks 4 egg whites 3 T. vinegar 1 t. cloves 1 t. ginger 1 t. cinnamon 1 t. spice 1 cup raisins Mix all ingredients except egg whites. Beat egg whites and add to mixture. Bake in moderate oven until well done. Mrs. B. W. Carter Pleasant Ridge Club GRAHAM CRACKER PIE 1% cups crushed graham crackers or other cookies 1% cup sugar ¥% cup melted butter Mix ingredients together. Place in pie plate firmly against bottom and - sides. Chill. Put in double boiler: 1 2-3 eup milk 3 egg yolks 1-8 t. salt 2-3 cup sugar 5 T. flour or cornstarch 1% t. vanilla Seald milk. Place over boiling wa- ter, stir until smooth and thick. Let cool. Pour over cracker crust. Top with meringue made of 3 egg whites, 2 T. sugar, 1 t. baking powder. Brown lightly and put in refrigerator. Mrs. Rex Bumgarner Millers Creek Club LEMON MERINGUE PIE (Cooked) 5 T. corn starch 1 cup sugar 3 egg yolks, beaten 5 T, lemon juice 2 cups cold water TS tea salt 2 T. butter 2 T. grated lemon rind Mix corn starch with % cup cold water in top of double boiler. Blend in sugar and salt. Add remainder of water and when well blended, stir constantly over low heat until mix- ture boils. Cover and cook over boil- ing water 10 minutes. Gradually pour hot mixture over beaten egg yolks, stirring constantly. Return to double boiler and cook 2 minutes. Remove - from heat, add butter, lemon juice and rind and pour into pie shell. Pile meringue on top and brown. Mrs. J. C. Shepherd Ferguson Club COCOANUT BUTTERSCOTCH PIE 1 pint milk % cup flour Y% t. salt 1 cup brown sugar Pastry 3 T. butter

Cook this with the app: pantry check, scaling, and the assistant.