Butterscotch Meringue Pie

Name: Butterscotch Meringue Pie
Ingredients: ¼ tsp. salt; 2 c. milk, scalded; ⅓ c. sifted flour; 1 c. brown sugar, firmly packed; ½ tsp. vanilla; 3 tblsp. butter or regular margarine; 3 egg yolks, beaten slightly; Meringue (3 egg whites)

Preparation info

Difficulty
Easy

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

Ingredients

Baked 9" pie shell
⅓ c. sifted flour
1 c. brown sugar, firmly packed

Pie
Vegetarian

Method

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.