| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Light or dark brown sugar |
| 3 1/2 |
tb |
Cornstarch |
| 4 |
tb |
Butter or margarine |
| 2 |
c |
Milk, scalded |
| 4 |
|
Eggs, separated |
| 1/2 |
c |
Whipping cream |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Cream of tartar |
| 6 |
tb |
Granulated sugar |
| 1/4 |
c |
Toasted, sliced almonds. |
INSTRUCTIONS
Prebake the pie crust at 425 deg F for 10 minutes. Lower heat to 375 deg F.
for 10-12 minutes. Cool. In a heavy saucepan, combine the brown sugar,
cornstarch and butter. Stir and cook until blended. Whisk in milk. Combine
well. Pour a little milk mixture into egg yolks. Return yolks to saucepan.
Cook, stirring over medium heat, until mixture thickens. Stir in whipping
cream and 1 tsp vanilla. Beat mixture until it cools. Pour into pie shell.
To prepare meringue, beat egg whites until frothy. Add cream of tartar.
Beat until soft peaks are formed. Beat in sugar, a little at a time. Stir
in remaining vanilla. Cover pie with meringue. Sprinkle with toasted
almonds. Bake at 350 deg F for 10 minutes until golden. Cool on a rack.
Wish I knew the recipe for that little cafe' in Occoquan that sells pies
and stuff. Their Butterscotch Pie was always sold out instantly and I never
even got a taste. Posted to bakery-shoppe digest V1 Number 029 by "Lewis"
<lewises@flatoday.infi.net> on Apr 15, 1997
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”