Jolean's Butterscotch Pie, Pennsylvania Dutch Style

 

1/4 cup real butter

1 cup light-brown sugar, firmly packed

4 tablespoons flour (fresh)

2 cups whole milk

3 large egg yolks, separate eggs (reserve whites for meringue topping)

1/2 teaspoon pure vanilla extract

1 pinch salt

1 (9 inch) pie crusts, prepared (baked and cooled)

meringue SEE RECIPE BELOW

3 large egg whites (reserved from pie filling recipe)

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

Servings: 6-8
Ready Time: 1 hrs
Prep Time: 45 mins
Cook Time: 15 mins
Nutritions: 514.4 cal
Calories 514.4, Calories from Fat 203, Total Fat 22.6 g, Saturated Fat 9.6 g, Cholesterol 120.6 mg, Sodium 326.2 mg, Total Carbohydrate 70.7 g, Dietary Fiber 1.2 g, Sugars 52.5 g, Protein 8.2 g

How to Make It

Directions

1. Preheat oven to 350°.

2. Stir brown sugar and butter in a stewpan so long as butter melts and sugar dissolves. Cook 2-3 mins longer on low-medium heat, and and remove from fire.

3. Beat egg yolks.

4. In separate large bowl, mix flour with half of milk, so long as smooth. and add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.

5. Add flour mixture to stewpan with sugar/butter mixture and cook on low/medium heat so long as thickened (anywhere from 30-45 mins), stirring CONSTANTLY.

6. move it away from heat and blend in vanilla extract. Stir CONSTANTLY so long as well blended and slightly warm and and pour into a prepared (baked) 9" pie crust.

7. Top pie with meringue (recipe to follow).

8. After meringue is spread on top, Bake at 350° for 12 to 15 mins, or so long as meringue is golden. Cool for 10-15 mins.

9. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.

10. With a mixer, beat egg whites with vanilla and cream of tartar so long as soft peaks form. Gradually add sugar, beating so long as stiff and glossy peaks form and all sugar is dissolved.

11. Spread meringue over slightly warm filling, sealing to edge of crust. (and bake and cool as directed above.).

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