Butterscotch Pie


  • 2 cups scalded milk
  • 1/4 cup sugar
  • 1/3 cup flour
  • 3/4 cup brown sugar (packed)
  • 3 egg yolks, beaten
  • 1/2 teaspoon vanilla

Pour hot milk over the sugar and flour and cook in a heavy saucepan, stirring, until thickened.Remove from heat and beat a bit of the hot mixture into the eggs, then beat the eggs back into the mixture.  Return to the heat and cook 2 minutes longer.Stir in the vanilla.Pour into a 9” baked pie crust.For a meringue topping:  beat the egg whites with 1/2 teaspoon cream of tartar until frothy and beat in 6 tablespoons sugar until soft peaks form.  Spread over filling and bake in a 350 º F. oven until golden brown.  Or….top pie with freshly whipped, lightly sweetened cream.  Chill.

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