Paula Deen's Best Butterscotch Pie

Paula Deen's Best Butterscotch Pie
Paula Deen's Best Butterscotch Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c. sugar

  • 1-1/2

    c. firmly packed dark brown sugar

  • 6

    T. cornstarch

  • 2-1/2

    c. whole milk

  • 4

    egg yolks, lightly beaten

  • 1

    T. butter

  • 1

    t. vanilla extract

  • 1

    (9-in) prepared pie crust, baked

  • Paula Deen's Mile-High Meringue (see recipe)

Directions

Preheat oven to 325. In a large heavy saucepan, combine sugars and cornstarch. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

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