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Booneville Butterscotch Pie
Author/Submitted by: Jo Anne Merrill
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 3
tablespoons
butter,
* see note
2
cups
packed brown sugar 2
cups
milk 3
eggs 1/4
cup
all-purpose flour 1/2
teaspoon
salt 1 1/3
teaspoons
vanilla extract 1
9 inch
pie crust,
baked
3
tablespoons
sugar
Directions:
* Original recipe calls for butter but you can substitute solid margarine
if you prefer.
1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add
brown sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5
minutes, stirring constantly. 2. Beat the egg yolks; stir in
remaining milk. Combine flour and salt; stir egg mixture into this. Add
small amount of the hot brown sugar mix gradually. Stir and return this to
the mixture in skillet. Cook over low heat, stirring constantly, until
thickened. 3. Cool slightly and blend in 1 teaspoon vanilla. Pour
into pre-baked and cooled pie crust. 4. Beat egg whites until stiff
peaks form; slowly add sugar and continue to beat until sugar is
dissolved. Fold in the remaining 1/4 teaspoon vanilla. Pile this on top of
pie, sealing to edges. Bake in preheated 325-degree oven for about
10-15 minutes or until lightly browned. Serve warm or cold.
NOTES : Named for a small town in north Mississippi, near Elvis Presley's
birthplace.
By KKBG35A RUTH BURKHAR
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