Mother’s Butterscotch Pie
A vintage recipe card containing two Butterscotch Pie recipes. Mother's Butterscotch Pie is made with flour, brown sugar, milk, egg yolks, salt, butter, vanilla, and topped with a merinunge made with the egg whites.
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Ingredients
Mother's Butterscotch Pie
- 3 tablespoons flour scant
- 3/4 cup brown sugar dark
- 1 cup milk
- 2 egg yolks
- Pinch salt
- 1 tablespoon butter
- Vanilla
- Use whites for meringue
Butterscotch Pie
- Ingredients
- 2 cups milk
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 3 tablespoons butter
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- Pastry crust – marshmallows
Method
Butterscotch Pie – 2
- Scald milk in double boiler, mix sugar and cornstarch – add to milk.
- Stir until thick, cover and cook 15 minutes.
- Add butter and salt and pour over slightly beaten egg yolks.
- Return to the double boiler – stir and cook one minute – remove from fire and cool.
- When ready to serve, add the vanilla and pour into baked pie shell.
- Cut marshmallows in pieces and put in a warm place until they are soft. B
- eat egg whites until stiff, beat in marshmallows and spread over pie.
- Serve as is or bake until delicately brown.
Kitchen Helper 2
Pie Plate 1
Double Boiler
Pie Plate 2
