Grandma’s Butterscotch Pie

Ingredients from AllRecipes

 

• 1 cup packed light brown sugar
• 4 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk

• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked
• Add all ingredients to list

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Directions

•  

• Prep

  25 m

• Cook

  5 m

• Ready In

  30 m

1. In top of double boiler, combine brown sugar, cornstarch, salt and milk. Stir and keep stirring until it thickens.
2. Mix in egg yolks, stir and keep cooking until it thickens.
3. Remove from heat, and add butter or margarine and vanilla. Keep stirring.
4. Pour into cooked pie crust. Bake at 400 degrees F (205 degrees C) for 5 minutes or until brown.

5. While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It’s a must-have topping for many a desserts – everything from a classic lemon meringue pie to a heavenly baked alaska – and if you follow these few simple steps you’ll be a master meringue maker in no time.

    

   Things You’ll Need

   • A glass or metal mixing bowl
   • Electric mixer
   • 3 egg whites – room temperature
   • 1/4 tsp lemon juice
   • 1/4 cup granulated sugar

    

   Steps

   1

   To prepare a basic meringue, separate the egg whites and place in a glass or metal bowl (plastic bowls can have a greasy film that prevents foaming). Try to separate the eggs without leaving any trace of yolk in the whites as the fat in the yolk can prevent the whites from developing the volume you want.

   2

   Add the lemon juice and using an egg beater, beat the egg whites until frothy. They should form what’s called soft peaks. Peaks are the “hills” that pull up when removing the beaters from the foam. You’ll know your peaks are soft when the tips gently fall over.

   3

   Gradually add the sugar, 1-2 tbsp at a time until it is all incorporated and the peaks become glossy. Continue beating until the foam forms stiff peaks and all of the sugar has been dissolved. To test if the sugar has dissolved, rub the beaten meringue between your thumb and forefinger. If it feels gritty beat the eggs a few more seconds until smooth.