Butterscotch Cream Pie
Author: 
 
Ingredients
  • 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
Instructions
  1. Mix brown sugar, cornstarch, and salt in heavy saucepan.
  2. Gradually stir in water and milk.
  3. Add butter and cook over medium heat, stirring constantly, until mixture thickens and boils.
  4. Boil 1 minute and remove from heat.
  5. Gradually stir at least half of hot mixture into egg yolks.
  6. Blend into hot mixture in saucepan.
  7. Boil 1 minute more, stirring constantly.
  8. Remove from heat and blend in vanilla.
  9. Pour immediately into baked pie shell.
  10. Finish with meringue.
  11. Let cool at room temperature for 7 hours or overnight.
  12. I often make it on Saturday for Sunday’s 1:00 meal, keeping it at room temperature.
  13. If this recipe is too rich, try light brown sugar and 1 less egg yolk.
  14. Meringue
  15. Beat egg whites and cream of tartar until foamy.
  16. Beat in sugar, 1 T. at a time; continue beating until stiff, and glossy.
  17. Do not under beat.
  18. Beat in vanilla.
  19. 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/