Butterscotch Cream Pie So Tasty

Friday, October 1, 2021

Butterscotch Cream Pie

"This recipe has been a favourite of mine and my own family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; consume it warm. YUM!"

Ingredients :

2 cups milk
1/3 cup all-reason flour
1 cup brown sugar
1/four teaspoon salt
three egg yolks
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
6 egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (nine inch) unbaked pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H10M

Preheat oven to 375 stages F (one hundred ninety tiers C). Brush pie crust gently with egg white to seal. Bake in preheated oven for 10 minutes, or till mild brown and crisp. Remove from oven and decrease temperature to 350 degrees F (one hundred seventy five tiers C).
In a small bowl, blend collectively the flour, brown sugar and salt; set aside. In the top of a double boiler over medium warmth, scald the milk at the same time as stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; take away from warmth.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk combination, whisking constantly, to temper the yolks. Pour the yolk mixture again into the pan. Return to the range and cook dinner, stirring continuously, till thick. Remove from warmth and stir within the butter and vanilla. Pour into baked pie crust.
In a massive glass or metal blending bowl, beat egg whites, cream of tartar, and confectioners' sugar till stiff peaks shape. Spread meringue over pie, covering completely.
Bake at 350 stages F (one hundred seventy five levels C) for 10 to fifteen mins, or till meringue is golden brown in spots.

Notes :

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