NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Butterscotch Pie

10" pie crust
¾ c. brown sugar
2 ½ c. milk
1 tsp. vanilla
1/3 c. cornstarch
2 egg yolks (stir with fork to break yolks before adding to mixture)
Save egg whites for meringue

Mix all ingredients together and cook over medium heat until thickened (be careful not to scorch). Pour ingredients into baked pie crust.

Meringue: 2 egg whites, ½ tsp. vanilla, 1 heaping tsp. sugar
Beat egg whites with an electric mixer, adding sugar and vanilla gradually until stiff peaks are formed. Top pie with the meringue and place pie into hot oven at 425 degrees until meringue is lightly browned.

Oney Pittman
Stephens City


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