Booneville Butterscotch Pie

Title:
Booneville Butterscotch Pie

Yield:
8 Servings

Categories:
Pastries,
Pastry




Ingredients:





     3 tb Butter; * see note


     2 c  Packed brown sugar


     2 c  Milk


     3    Eggs


   1/4 c  All-purpose flour


   1/2 ts Salt


 1 1/3 ts Vanilla extract


     1    9 inch pie crust; baked


     3 tb Sugar






 * 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.


 


 Recipe by: Jo Anne Merrill


 


 Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis


 
on Jan 23, 1998