Butterscotch Pie

Welcome Fall and Hello Baking!!!  So happy to be back in the kitchen after many months of being outdoors.  It was a beautiful summer here in southern Ontario.  Hot, hot, hot!  Way too hot to be in the kitchen baking.  So I'm so happy to be baking again....

This recipe is an oldie but a goodie (kind of like me!).  I've been making this Butterscotch Pie for over 25 years.  It's still as good as it ever was.

This recipe comes from the Betty Crocker cookbook.

Ingredients:

• 3 egg yolks
• 1 cup packed dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 1 2/3 cups milk
• 1/3 cup butter
• 1 1/2 teaspoons vanilla
• 1 9-inch deep-dish pie crust, baked and cooled

Mergingue:

• 3 egg whites
• 1/4 teaspoon cream of tartar 
• 6 tablespoons granulated sugar

Directions:

Lightly beat egg yolks in a bowl.

Mix sugar, cornstarch and salt in a large saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, still stirring constantly. Remove from heat.

Gradually stir at least half of the hot mixture into the egg yolks, then stir yolk mixture into saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into pie crust.

To top pie with meringue, preheat oven to 400 degrees while preparing the filling. After adding the filling to the pie crust, make the meringue: In a clean bowl with clean beaters, beat together 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons granulated sugar, then beat until stiff and glossy. Pile meringue over filling, covering filling completely and sealing the meringue to the edge of the crust. Swirl the meringue, making a decorative pattern. Bake until lightly browned, 8 to 10 minutes. Remove from oven and let cool.