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Grandma Bogey Butterscotch Pie




Source of Recipe


Internet


List of Ingredients




1/4 cup cornstarch
1 cup light brown sugar
1/4 teaspoon salt
2 cups milk, scalded
3 slightly beaten egg yolks
3 tablespoons butter
1/2 teaspoon vanilla
9-inch baked pie shell
Meringue (optional):
3 egg whites, stiffly beaten, or equivalent of pasteurized egg whites, see text above
6 tablespoons sugar

Mix cornstarch, sugar and salt. Gradually add milk. Cook in double boiler, stirring constantly, until thick. Take 1 cup of the mixture and slowly pour into egg yolks; add egg yolks to remaining mixture. Cook approximately 5 minutes longer, or until thick. Remove from heat, cool (about 5 minutes), then add butter and vanilla. Pour into pie shell.

If making meringue: Whip sugar into egg whites until firm, but not dry. Cover pie with meringue and refrigerate. Or skip meringue and serve with whipped cream.



Recipe