Butterscotch Pie

Ingredients

• 3 egg yolks
• 6 T. flour
• 1/2 t. salt
• 1 cup brown sugar
• 2 cups milk
• 3 T. butter
• 1 t. vanilla

Method

1. 1

   Beat egg yolks with sugar.

2. 2

   Mix flour with little water to make smooth paste.

3. 3

   Add to first mixture.

4. 4

   Add milk, salt and syrup.

5. 5

   Cook in double boiler until thick.

6. 6

   Remove from fire and add butter and vanilla.

7. 7

   Cool.

8. 8

   Pour in crust.

9. 9

   Use white of eggs for meringue.

10. 10

    Add 4 T. sugar to meringue.

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 49. The excerpt below is the record exactly as published.

BUTTERSCOTCH PIE 3 egg yolks 6 T. flour tA TS Salt wile avanihla 1 cup brown sugar 2 cups milk 3 T. butter Dat SY LUD Beat egg yolks with sugar. Mix flour with little water to make smooth paste. Add to first mixture. Add milk, salt and syrup. Cook in double boiler until thick. Remove from fire and add butter and vanilla. Cool. Pour in crust. Use white of eggs for meringue. Add 4 T. sugar to mer- ingue. Mrs. Sallie Norman Pleasant Ridge Club ORANGE-PINEAPPLE PIE % cup sugar 1-3 cup flour ta te salt 38 T. orange juice 2 cups milk Zev puter 2 eggs 1 cup crushed pineapple Combine sugar, flour, and salt. Add well beaten egg yolks. Stir in milk. Add butter. Cook over hot water until thick and smooth. Add orange juice and pineapple. Pour into pastry lined pan and bake in hot oven, 425 F. Mrs. JBeParhier Pores Knob Club SWEET POTATO PIE 1% cups sweet potatoes Y% to % cup sugar 2 beaten eggs % t. nutmeg % t. cinnamon tet. Salt 1 cup milk 5.1. butter _ Boil potatoes in jackets until tender. Remove skins and force through col- ander. Beat until smooth. Add sugar, eggs, spices, and salt. Blend thor- oughly then add milk and melted but- ter. Pour into pan lined with pastry. Bake in hot oven 20 minutes. Reduce heat to slow oven 300 F. and continue baking 30 to 40 minutes. Mrs. A. S. Clark Millers Creek Club BUTTERSCOTCH PIE 1% cups milk 2 eggs Ae Lee buLtels 1 cup brown sugar 2 T. whole wheat flour Heat milk in top of double boiler. Add the cup of brown sugar and stir until thoroughly dissolved. Mix the flour with a little milk to make a smooth paste. Add the beaten egg yolks and pour gradually into the hot milk mixture, beating vigorously. Cook for 10-15 minutes and remove from fire; add butter. Cool before filling a baked pastry crust. Cover with a meringue; brown in a slow oven. Mrs. J. E. Foster Ferguson Club APPLE-PINEAPPLE PIE 1 cup pineapple juice 1 cup sugar 6 apples, quartered 2 'T. cold water 1 t. corn starch Few grains salt 1% t. flavoring 2a Pebu tte 2 T. lemon juice Combine pineapple juice, sugar, and salt. Heat to boiling. Add apples. Cook slowly until tender. Remove ap- ples from syrup. Arrange in bottom of pastry-lined pan. Combine corn starch and water. Mix thoroughly. Add to syrup stirring constantly until thick and smooth. Add flavoring, but- ter or margarine and lemon juice. Pour over apples. Fe lattice with strips of pastry over surface of pie. Bake in hot oven 10 minutes. Lower heat and bake 35 minutes. Mrs. Walter Irvin Moravian Falls Club HOME DEMONSTRATION CLUB COOK BOOK 109 PUMPKIN PIE 2 cups stewed and strained pumpkin 1 cup granulated sugar % t. salt 2 t. cinnamon 2 cups rich milk or cream 2 eggs 4 t. ginger 1% t. allspice Mix pumpkin with milk, sugar, beat- en eggs, salt and spices. Beat 2 min- utes. Pour into pie pan which has been lined with pastry. Bake 45 min- utes in moderate oven. Mrs. M. B. Lowe Pores Knob Club GRAHAM CRACKER PIE 18 graham crackers 1-8 cup sugar % cup butter Put all of this mixture except 1 cupful in bottom of pie plate. 2 cups milk 3 egg yolks Heat and add % cup sugar mixed with 2 T. corn starch. Cook until thick enough and add 1 t. vanilla

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