Butterscotch Pie

  • 1⁄4 cup  real butter
  • 1 cup  light brown sugar, firmly packed 
  • 4 tablespoons  flour(fresh)
  • 2 cups whole milk
  • 3 large egg yolks, separate eggs (reserve whites for meringue topping)
  • 1⁄2 teaspoon  pure vanilla extract
  • 1 pinch  salt
  • 1 (9 inch) pie crusts, prepared (baked and cooled)
  • 3 large egg whites (reserved from pie filling recipe)
  • 1⁄2 teaspoon  vanilla
  • 1⁄4 teaspoon  cream of tartar
  • 6 tablespoons granulated sugar

  • Preheat oven to 350°.
  • Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
  • Beat egg yolks.
  • In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
  • Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
  • Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
  • Top pie with meringue (recipe to follow).
  • After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
  • MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
  • With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
  • Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).