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Creamy Butterscotch Pie

Creamy Butterscotch Pie
By Pat Lawson on Sunday, January 19, 2014 at 1:16am

1 (9 inch) pie shell, baked
1 (12 ounce) can evaporated milk
3/4 cup brown sugar
1/4 cup cornstarch
3 egg yolks, (Keep whites for meringue)
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons margarine or butter

Bake crust and let cool.
In a pot on top of the stove mix milk, sugar, cornstarch, egg yolks, vanilla and salt with a whisk. Add butter in one piece. Cook on medium high heat for 5 to 7 minutes until butter melts and mixture thickens. Stir constantly, this will burn easily. Once thickened, remove from heat and pour into pie crust.

Meringue:
3 egg whites
1/4 cup sugar
1 teaspoon vanilla

Start beating egg whites, adding sugar while beating. Add vanilla and continue until peaks are formed. Spread on pie covering entire pie. Bake in preheated 350 degree oven until brown on top or place under broiler to brown.

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