Booneville Butterscotch Pie

  • on March 30, 2007
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Ingrients & Directions

3 tb Butter — * see note
2 c Packed brown sugar
2 c Milk
3 Eggs
1/4 c All-purpose flour
1/2 ts Salt
1 1/3 ts Vanilla extract
1 9 inch pie crust — baked
3 tb Sugar

* Original recipe calls for butter but you can substitute solid
margarine if you prefer.

1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add brown
sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5
minutes, stirring constantly. 2. Beat the egg yolks; stir in
remaining milk. Combine flour and salt; stir egg mixture into this.
Add small amount of the hot brown sugar mix gradually. Stir and
return this to the mixture in skillet. Cook over low heat, stirring
constantly, until thickened. 3. Cool slightly and blend in 1 teaspoon
vanilla. Pour into pre-baked and cooled pie crust. 4. Beat egg whites
until stiff peaks form; slowly add sugar and continue to beat until
sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla. Pile
this on top of pie, sealing to edges. Bake in preheated 325-degree
oven for about 10-15 minutes or until lightly browned. Serve warm or

8 servings

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