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Butterscotch Pie

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• One 13-ounce can evaporated milk
  
• 1 cup milk
  
• 1 cup firmly packed light brown sugar
  
• 5 Tbsp all-purpose flour
  
• ½ tsp salt
  
• 1 tsp pure vanilla extract
  
• 3 Tbsp butter
  
• 3 large eggs, separated
  
• One 9-inch pie shell, prebaked
  
• 6 Tbsp granulated sugar
  






Instructions



1. In a bowl, combine the two milks and stir till well blended.
   
   
2. In the top of a double boiler, combine the brown sugar, flour, and salt, place over simmering water, and add the milks, vanilla, and butter. Stir constantly till the mixture thickens, cover, and cook 10 minutes, stirring occasionally.
   
   
3. In a small bowl, beat the egg yolks, then gradually add about 3 tablespoons of the hot mixture, stirring constantly, return the egg mixture to the hot mixture, and cook 2 to 3 minutes, stirring constantly. Remove from the heat and let cool. When thoroughly cooled, pour the mixture into the pie shell.
   
   
4. Preheat the oven to 325°F.
   
   
5. In a bowl, beat the egg whites with an electric mixer till firm peaks form. Gradually add 5 tablespoons of the sugar, beating steadily till the whites are stiff. Spoon the meringue over the top of the pie and spread to seal the edges completely. Sprinkle the remaining sugar over the top and bake just till the meringue is slightly browned.
   
   Makes one 9-inch pie;
   6 servings