Ruth’s Favorite Butterscotch Pie


Ruth’s Favorite Butterscotch Pie
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This is a delicious and fairly easy recipe for a butterscotch pudding pie.

SUBMITTED BY: Steve
SERVINGS PREP TIME
COOK TIME

Why I LOVE THIS RECIPE: Growing up, my Mother used to do a lot of baking. This was a recipe that was passed down from her Mother. The pudding is thick and creamy and memorably delicious.

INGREDIENTS AND DIRECTIONS:

Filling:
1 pint milk
1 cup brown sugar
2 Tbsp corn starch
2 Tbsp flour
2 egg yolks
3 Tbsp butter
1/2 tsp vanilla

Meringue:
2 egg whites
2 Tbsp sugar
1/2 tsp vanilla

For the filling, heat milk. Mix sugar, corn starch and flour and add to milk. Cook until thick. Beat egg yolks and add. Cook 5 minutes longer. Add butter and vanilla.

Pour into a cooled pie shell.

For the meringue, whip egg whites until stiff, then  add the sugar gradually along with the vanilla.

Spoon the meringue onto the pie and bake in a hot oven (450) for about 5 minutes. Watch carefully.


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