Butterscotch Meringue Pie |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK. Ingredients:
1 cup dark brown sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
4 cups half-and-half cream |
5 egg yolks, seperated slightly beaten save whites for meringue |
1/4 cup butter, sliced up |
2 teaspoons vanilla extract |
Directions:
1. Make and bake a 9 single pie shell. Or use store bought.
2. In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
3. Pre-heat oven to 350 degree's.
4. Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
5. Enjoy and save me a piece :O).
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