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Saturday, November 7, 2009

Butterscotch Pie - Aunt Bertha Colman (1950)

3 T butter

1 1/4 c brown sugar

1/3 c flour

1/8 t salt

2 c scalded milk

3 egg yolks (save whites for meringue)

1/2 t vanilla

1 baked pastry shell


Melt butter and half of brown sugar. Bring to a boil and cook 1 minute. Blend remaining brown sugar with flour and salt. Add hot milk gradually to blended dry ingredients, then add cooked brown sugar and butter. Cook in a double boiler until smooth and thick. Cook ten minutes longer. Beat egg yolks and add to cooked mixture gradually. Return to heat and cook three minutes longer. Remove from heat and add vanilla. Cool. Pour into baked pastry shell and top with meringue. Bake in a preheated 350 degree for 15 to 20 minutes or until meringue is brown.


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