Butterscotch Pie
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This is an old-fashioned Butterscotch Pie. I like the vanilla wafer crust instead of the more traditional pastry crust. Whether you choose to make it with a pastry crust or a cookie crust, this pie's a real winner and not one that you are likely to come across everyday.
INGREDIENTS
CRUST
40 vanilla wafers, finely crushed (1-2/3 cups crumbs)
1/4 cup sugar
1/4 cup butter, meltedFILLING
6 tablespoons butter
1 cup brown sugar, firmly packed
1 cup boiling water
3 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon salt
1-2/3 cups milk
3 eggs, separated
1 teaspoon vanilla
6 teaspoons sugarTO MAKE CRUST - Thoroughly blend cookie crumbs, sugar and butter. Press mixture firmly against bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 8 minutes. Cool.
TO MAKE FILLING - Melt butter in skillet over medium heat until golden brown. Add brown sugar. Cook, stirring constantly, until mixture bubbles. Reduce heat to low and gradually add boiling water, then remove from heat.
In a separate saucepan, mix cornstarch, flour and salt. Blend in milk, stirring until smooth. Stir in the brown-sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat.
Add some of the hot liquid to the egg yolks, mix, than add the yolks to the hot mixture. Boil for 1 minute. Remove from heat. Add vanilla. Pour mixture into a bowl and place a piece of wax paper directly on the surface of the filling. Allow to cool to room temperature. When cool, pour mixture into prepared crust.
Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Cover filling with mounded egg whites.
Bake at 425 degrees for 3 to 5 minutes, until the meringue topping is golden brown. Cool on wire rack for 30 minutes. Refrigerate until firm, at least 3 hours.
Makes 8 to 10 servings