Ingredients Jump to Instructions ↓

  1. Butterscotch Pie

  2. 9-inch pie; serves

  3. 1 prepared 9-inch single pie shell

  4. 4 egg yolks (reserve whites for topping)

  5. 1 c packed brown sugar

  6. 1/4 tsp. salt

  7. 6 Tbsp. cornstarch

  8. 2 c milk

  9. 1/3 c water

  10. 1/2 c (1 stick) unsalted butter

  11. 1-1/2 tsp. vanilla extract

  12. Meringue topping

  13. In a heavy saucepan, combine the egg yolks, sugar, salt, and cornstarch and mix thoroughly. Slowly whisk or stir in the milk

  14. and cook over medium heat, stirring constantly, until thickened,

  15. 8 to 10 minutes. Reduce the heat to very low and cook until

  16. quite thick, 3 or 4 minutes longer. Remove the custard mixture.

  17. from the heat. Add the butter and stir until the butter melts.

  18. Stir in the vanilla. Transfer to a bowl, cover with plastic wrap

  19. laid directly on the surface of the custard, and let stand until

  20. cool, about 15 minutes.

  21. The prepared pie shell must cool at least 15 minutes before filling.

  22. Spoon the custard into the cooled shell. Top with meringue and bake

  23. 10 to 15 minutes. Remove to a wire rack and cool. Serve warm or at room temperature.


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