Butterscotch Cream Pie
- Filling:
- 1 cup dark brown sugar, packed (dark is richer)
- ¼ cup cornstarch
- ½ t. salt
- 1 cup water
- 1 & ⅔ cup whole milk
- ⅓ cup butter
- 4 large egg yolks, slightly beaten
- 1 & ½ t. vanilla
- Meringue: (I make a large meringue, double the normal.)
- 6 egg whites, room temperature
- ½ t. cream of tartar
- ¾ cup sugar
- 1 t. vanilla
- Mix brown sugar, cornstarch, and salt in heavy saucepan.
- Gradually stir in water and milk.
- Add butter and cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil 1 minute and remove from heat.
- Gradually stir at least half of hot mixture into egg yolks.
- Blend into hot mixture in saucepan.
- Boil 1 minute more, stirring constantly.
- Remove from heat and blend in vanilla.
- Pour immediately into baked pie shell.
- Finish with meringue.
- Let cool at room temperature for 7 hours or overnight.
- I often make it on Saturday for Sunday’s 1:00 meal, keeping it at room temperature.
- If this recipe is too rich, try light brown sugar and 1 less egg yolk.
- Meringue
- Beat egg whites and cream of tartar until foamy.
- Beat in sugar, 1 T. at a time; continue beating until stiff, and glossy.
- Do not under beat.
- Beat in vanilla.
- Bake at 400 degrees until a delicate brown, about 10 minutes.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2021/04/05/butterscotch-cream-pie/
3.5.3228