Jolean's Butterscotch Pie, Pennsylvania Dutch Style

Jolean's Butterscotch Pie, Pennsylvania Dutch Style

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    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)

  • ½

    teaspoon pure vanilla extract

  • 1

    pinch salt

  • 1

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

  • MERINGUE:

  • 3

    large egg whites (reserved from pie filling recipe)

  • ½

    teaspoon vanilla

  • ¼

    teaspoon cream of tartar

  • 6

    tablespoons granulated sugar

Directions

Preheat oven to 350 degrees F. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire. Beat egg yolks. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture. Add flour mixture to saucepan with sugar/butter mixture and cook on low-medium heat until thickened (anywhere from 30 to 45 minutes), stirring CONSTANTLY. Remove from heat and blend in vavilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9-inch pie crust. Top pie with meringue. After meringue is spread on top, bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool for 10 to 15 minutes. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, 6 tablespoons granulated sugar. With mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over slightly warm filling, sealing to edge of crust. Then bake and cool as directed. Serves 6-8


Nutrition

Facebook Conversations