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Butterscotch Pie


  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 2 cup milk
  • 3 egg yolks, slightly beaten
  • 3 Tbsp. butter
  • Ad

  • 1 tsp. vanilla
  • 1 pie shell, baked (9 inch)
  • meringue


  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. vanilla
  • 6 Tbsp. sugar


In double boiler combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; add yolks to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. To prevent crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of hot pudding cleat to sides of bowl. Pour into pie shell and top with meringue.

For meringue: Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar id dissolved. Spread on top of pie, sealing to pastry. Bake at 350 degrees F for 12-15 minutes, or until meringue is golden.


By Robin from Washington, IA

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