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Butterscotch Pie

List of Ingredients




1 cup brown sugar, firmly packed

One-quarter teaspoon salt

2 tablespoons water

2 cups cold milk

4 tablespoons cornstarch

2 egg yolks, slightly beaten

1 tablespoon butter

½ teaspoon vanilla

1 baked pie shell

Brown Sugar Meringue:

2 egg whites

4 tablespoons brown sugar

½ teaspoon vanilla



Recipe



Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup (about 5 minutes). Mix 1/4 cup of the milk with the cornstarch to make a thin paste. Add the remaining 1 3/4 cups milk, then combine very gradually with the hot syrup. Place over hot water and cook until thick and smooth, stirring frequently. Once mixture is thick, cook, stirring constantly, for 15 more minutes. Stir a small amount of the hot mixture into the egg yolks, then stir this into the hot mixture. Set again over water and cook 3 minutes more, stirring. Remove from heat and whisk in butter and vanilla. Cool to room temperature before pouring into cool, baked pie shell. Top with meringue.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 tablespoon at a time, beating constantly. Add vanilla. Pile lightly on filling. Bake in 325-degree oven until firm and delicately browned, about 20 minutes. Makes 8 servings.