Blue Ribbon Butterscotch Pie
Yield
servingsPrep
30 minCook
?Ready
?Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
or butter |
|
| 1 | cup |
brown sugar
packed |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
or butter |
|
| 237 | ml |
brown sugar
packed |
*
|
| 45 | ml |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| 237 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In iron skillet, melt butter and brown sugar over medium heat, stirring constantly.
Stir in flour.
Beat egg yolks and milk together and add to the skillet mixture.
Stir constantly; add salt and vanilla.
Stir until mixture is thick.
Cool.
Pour in a baked pie shell.
Make meringue with egg whites.
Bake at 400℉ (200℃) until meringue is golden.
