Decadent Butterscotch Pie
Decadent Butterscotch Pie recipe
Yield
16 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 2 | cups |
brown sugar
packed |
*
|
| 2 | cups |
milk
|
|
| 3 | large |
eggs
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅓ | teaspoons |
vanilla extract
|
|
| 1 |
pie shell (9 inch)
baked |
|
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 473 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 6.7 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 45 | ml |
sugar
|
|
Directions
Place butter in heavy 10-inch skillet. Heat until melted. Add brown sugar and ½ cup milk; mix well. Bring to a boil and cook for 5 minutes, stirring constantly.
Beat the egg yolks; stir in remaining milk. Combine flour and salt; stir egg mixture into this. Add small amount of the hot brown sugar mix gradually. Stir and return this to the mixture in skillet.
Cook over low heat, stirring constantly, until thickened. Cool slightly and blend in 1 teaspoon vanilla. Pour into pre-baked and cooled pie crust.
Beat egg whites until stiff peaks form; slowly add sugar and continue to beat until sugar is dissolved. Fold in the remaining ¼ teaspoon vanilla. Pile this on top of pie, sealing to edges.
Bake in preheated 325℉ (160℃) F oven for about 10 to 15 minutes or until lightly browned. Serve warm or cold.
