Butterscotch Pie II

Cooking Recipes Catalogue

What could be more delicious than a lovely butterscotch cream filling topped with mounds of meringue and then tucked into the oven until the meringue is glistening and golden brown?

INGREDIENTS (for 8 servings):


  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Butterscotch Filling: In a heavy saucepan, combine 1/2 cup sugar, butter or margarine, and cream. Place over medium heat and stir constantly until mixture is browned. Remove from heat.
  • In a medium bowl, combine 1/2 cup sugar with flour. Mix well. In a separate bowl, whisk egg yolks together with milk, then pour into flour mixture. Stir until all ingredients are thoroughly combined.
  • Stir egg yolk mixture into browned cream mixture and return to heat. Cook until thick, stirring constantly. Pour mixture into baked pie shell.
  • To Make Meringue: In a large glass or metal mixing bowl, whip egg whites until foamy. Add sugar gradually, continuing to whip until whites form stiff peaks. Spread meringue on top of pie.
  • Bake in preheated oven for 12 minutes, until meringue is lightly browned.