Butterscotch Pie

Name: Butterscotch Pie
Yield: Serves 8
Cuisine: United States
Ingredients: ½ cup unbleached (all-purpose) flour; 2 cups packed light brown sugar; 1 teaspoon fine sea salt; 3 tablespoons cornstarch; 8 tablespoons (1 stick) unsalted butter, at room temperature; 2¼ cups whole milk; 1 prebaked Shortcut Piecrust, cooled; 1½ teaspoons pure vanilla extract; 6 large egg yolks; 1 teaspoon pure vanilla extract; 6 large egg whites; ½ teaspoon cream of tartar; 1½ cups packed light brown sugar; ½ cup water

Preparation info

Serves
8

Difficulty
Complex

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

We found this recipe in Grandma Hannah’s old recipe box, and it’s a keeper. A smooth butterscotch pudding is tucked into a buttery crust and then topped with a brown sugar meringue, which gives the pie a delightful twist and a light caramel flavor.

Ingredients

6 large egg yolks
2 cups packed light brown sugar
½ cup

Americas
United States
Dessert
Vegetarian

Method

In a small bowl, lightly whisk the egg yolks. Set aside.

In a medium heavy saucepan, whisk together the brown sugar, flour, cornstarch, and salt. Set the pan over medium heat and gradually add the milk. Continue stirring until slightly thickened, 10 to 12 minutes.

Add about ½ cup of the