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Chocolate-Butterscotch Pie

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Southerners have had a passion for butterscotch for as long as there's been a codified style of cooking in the South, and the array of butterscotch pies, cookies, icings, toppings, and candies is truly staggering. Basically no more than a blend of butter and brown sugar, butterscotch can be enriched even more with egg yolks and cream or milk; flavored with lemon, chocolate, vanilla, and spices; and transformed into various textures. What's most amazing about this particular pie is the way it separates into layers of butterscotch and chocolate as it bakes. The pie is so delicious that I could eat it just by itself, with no meringue to dress it up. The pie is almost as good chilled as at room temperature, despite the change in the meringue's texture."

List of Ingredients

â—¦ 2 ounces (2 squares) unsweetened chocolate
â—¦ 6 tablespoons (¾ stick) butter, softened
â—¦ 1 ½ cups firmly packed light brown sugar
â—¦ 3 large eggs, separated
â—¦ One 13-ounce can evaporated milk
â—¦ 1 teaspoon pure vanilla extract
â—¦ One unbaked 9-inch pie shell
â—¦ 6 tablespoons sugar


Recipe

Preheat the oven to 325° F. In a small, heavy saucepan, melt the chocolate over low heat and set aside to cool.

In a mixing bowl, cream the butter and brown sugar with an electric mixer till fluffy, add the egg yolks and beat till well incorporated. Add the melted chocolate, evaporated milk, and vanilla and stir till the batter is well blended and light.

Scrape the batter into the pie shell and bake till set, about 50 minutes. Cool the pie completely on a rack.

Makes 6 to 8 servings