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Butterscotch Cream Pie
 
 

1/4 c. cornstarch 1 c. brown sugar 1/4 tsp. salt 2 c. scalded milk	3 eggs yolks 3 T butter 1/2 tsp. vanilla
Meringue: 3 egg whites	6 T sugar

Mix brown sugar, cornstarch and salt in a 2 quart sauce pan until well-blended. Gradually add milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes, remove from heat. Add small amount to egg yolks, stir into remaining hot mixture. Cook 1 minute, stirring constantly. Remove from heat and add butter and vanilla. Cool slightly. Pour into cooked pie shell. Beat egg whites until soft peaks form. Add sugar 1 T at a time while continuing to beat to stiff peaks. Top pie with meringue and bake in a 350o oven until meringue peaks are golden.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.