Butterscotch Pie - a classic, old fashioned pie - PLUS, How to Blind Bake a Pie Crust

Butterscotch Pie

2 cups packed light brown sugar
2/3 cup cornstarch
1 teaspoon salt
4 cups milk
6 egg yolks, well beaten
2 Tablespoons butter
2 teaspoons vanilla extract 
pie crust, baked

Combine the brown sugar, cornstarch, salt, and milk. Mix in the egg yolks and whisk thoroughly. 

Over medium high heat, cook, stirring constantly, until it thickens.

Remove from the heat and add the butter and vanilla. Continue to stir until the butter is melted and incorporated.

Pour into the baked pie shell. Top with the meringue and bake at 400° for five minutes or until brown.

Meringue
Six egg whites
3/4 cup sugar
1/2 teaspoon cream of tartar

Whip the egg whites with the sugar until soft peaks form. Add cream of tartar and whip until stiff. cover top of pie, being sure to seal the meringue to the edges of the crust.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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