Butterscotch Cream Pie
Butterscotch Cream Pie is an moderately easy dinner. Made with 1/2 c. brown sugar (dark), 1/2 tsp. salt, 3 tbsp. cornstarch, 2 1/2 c. milk and 3 eggs, separated, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine sugar, salt and cornstarch in saucepan.
Stir in milk and cook over medium-low heat until slightly thickened.
Combine a little of hot mixture with beaten egg yolks.
Return to hot mixture and cook until thickened, about 2 minutes.
Stir in vanilla and butter.
Pour into baked pastry shell.
Top cooled filling with meringue made by beating egg whites with 1/4 cup sugar until stiff enough to hold in peaks.
Brown in hot oven at 425Β° for about 5 minutes.
π· Perfect Pairings
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