Butterscotch Meringue Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good to the last forkful—tender, crisp pastry with buttery, brown sugar filling



  • Mix flour, sugar and salt; gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat.
  • Add small amount milk mixture to egg yolks, stir into remaining hot mixture; cook 1 minute, stirring constantly.
  • Add butter and vanilla; cool slightly. Pour into pastry shell and cool.