Cape Breton Butterscotch Pie Peggy Morrison

By NailCandy

Ingredients

• 2 1/2 c. milk
• 1 c. brown sugar
• 1/2 c. flour
• 1 tsp. salt
• 2 eggs
• 2 1/2 T. butter
• 1 tsp. vanilla
• Meringue Topping
• 2 egg whites (from above recipe)
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla
• 3 T sugar or 4 T confectioners sugar

Details

Servings 350
Adapted from nhscot.org

Preparation

Step 1

Separate eggs, saving the whites for meringue, if you choose.

In double boiler, bring milk to a boil. Remove a little of the hot milk and stir it into egg yolks.

Add egg yolks to the hot milk in the double boiler.

Add butter and cook for a few minutes.

Remove from the stove and add vanilla. Cool and put in a pie shell.

You can serve with whipped cream or other topping, or spread meringue over the filling and bake in a pre-heated oven between 325°F to 250°F, for 10 to 15 minutes until the tips of the meringue are lightly browned.

Meringue:
Whip egg whites until frothy. Add cream of tartar.
Whip until the egg whites are stiff, but not dry, until they stand in peaks that lean over slightly when the beater is removed.
Beat in 1 T of the sugar at a time. Don't over beat. Beat in vanilla.