butterscotch pie
I first had this pie down in Maritimes in Canada,it soon became a family favorite back here in Saskatchewan,satiny creamy & good
prep time
15 Min
cook time
15 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 - prebaked pastry pie shell
- BUTTERSCOTCH FILLING
- 3/4 cup brown sugar, firmly packed
- 5 tablespoons all purpose flour
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 - egg yolks, reserve whites
- FLUFFY MERINGUE
- 2 tablespoons cornstarch
- 3/4 cup water
- 6 tablespoons sugar
- 4 - egg whites whipped
How To Make butterscotch pie
-
Step 1In a pot mix flour sugar & milk cook over med heat whisking & cooking after 5 mins gets thick,add butter & vanilla,beat egg yolks in separate bowl,,temper yolks by adding pudding & mixing add back to pudding cook 4 mins more till creamy,remove from heat set aside
-
Step 2Put water,white sugar & cornstarch in little pan med heat stir till thick & clear,put aside to COOL,
-
Step 3Beat egg whiles till soft peak put cooled (stabiliser) cornstarch mix in (cooled) beat till still peaks,top pie put in 400F oven 10-15 mins till meringue browned to your liking,cool pie on counter put in fridge to chill after cooler,the meringue does not weep due to cornstach mixture
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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