Butterscotch Pie (From Confident Choices® A Cookbook for IC and OAB)

If you love the caramel goodness of butterscotch, here’s a special pie recipe with a rich Southern flavor. From icdietproject.com.

Butterscotch Pie

Ingredients:

2 T. butter
1 c. brown sugar
2/3 c. hot water
2 T. flour
3 T. cornstarch
1/2 t. salt
2 egg yolks
2 c. milk
1 t. vanilla
9-inch baked pie shell (can use baked from frozen prepared shell) or small pie shells (without problem ingredients)
Meringue


Directions:
Brown the butter in a heavy saucepan over medium heat; add the brown sugar and stir it until melted. Add the hot water and cook, stirring syrup until there are no lumps.

Mix together flour, cornstarch, salt, egg yolks and milk; slowly stir this mixture into the hot syrup. Boil everything until it thickens; then add the vanilla. Pour mixture into a baked pie shell. Make meringue!

Meringue Topping:
2 egg whites
4 tablespoons sugar
1/2 teaspoon cream of tartar (if tolerated)

Whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on higher speed until stiff and glossy. Pile the meringue onto the pie(s) and swirl to cover, making sure it touches the crust on the edges.

Bake pie at 325 until the meringue is slightly browned (approx. 15 minutes). Watch carefully so it doesn’t burn! Cool before serving!