BUTTERSCOTCH MERINGUE PIE
Made with Butterscotch Put brown sugar and butter together and you have butterscotch, a high in luscious eating. Calorie counters may shake their heads in dismay when they confront a wedge of butterscotch pie, but few Americans resist occasionally lifting their forks and enjoying this great dessert. Good to the last forkful-tender, crisp pastry with buttery, brown sugar filling 1/3 c. sifted flour 1 c. brown sugar 1/4 tsp. salt 2 c. milk, scalded 3 egg yolks, beaten slightly 3 tbsp. butter or margarine 1/2 tsp. vanilla 1 (9") baked pie shell . Mix flour, sugar and salt; gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. . Add small amount milk mixture to egg yolks, stir into remaining hot mixture; cook 1 minute, stirring constantly. . Add butter and vanilla; cool slightly. Pour into pastry shell and cool. . Top with meringue, bake in moderate oven (350°) 12 to 15 minutes. Meringue: Beat 3 egg whites and J,4 tsp. salt until frothy; beat in 6 tblsp. sugar, 1 tblsp. at a time. Beat until meringue is stiff and glossy. Add lh tsp. vanilla; beat only enough to blend. Farm Journal Country Cookbook 1959 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
