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Butterscotch Pie Filling
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Jackie Smith

  • 1/4 cup (60 ml) butter
  • 4 tbsp (60 ml) cream
  • 1 cup (225 ml) brown sugar
  • 1/4 tsp (1 ml) salt
  • 1-1/2 cups (350 ml) millk
  • 3 egg yolks (reserve white for meringue)
  • 6 tbsp (90 ml) flour
  • 1 tsp (5 ml) vanilla
  • Never-fail Merinque:
  • 2 tbsp (30 ml) white sugar
  • 1 tbsp (15 ml) constarch
  • 1/2 cup (125 ml) water
  • 3 egg whites
  • 1/4 tsp (1 ml) salt
  • 1/2 tsp (2 ml) vanilla
  • 6 tbsp (90 ml) white sugar
  • Melt butter in heavy skillet.
  • Add cream, brown sugar and salt.
  • Stir until well mixed (about 5 minutes)
  • Combine milk, egg yolks, and flour and add to first mix.
  • Cook over medium heat stirring constantly until thick.
  • Remove from heat aand add vanilla.
  • Pour into baked pie shell.
  • Top with meringue and bake at 450 degrees (225 C.) for 12 minutes.
  • Never-fail Meringue:
  • Combine 2 tbsp (30 ml) sugar and cornstarch in small saucepan.
  • Add water and cook over medium heat, stirring constantly until thick and clear.
  • Cool.
  • Beat egg whites, salt and vanilla until soft mounds form.
  • Add 6 tbsp (90 ml) sugar gradually, beating well after each addition.
  • Combine with constarch mixture and continue beating until meringue stands in stiff peaks.
  • Top pie and bake 450 degrees (225 C.) for 12 minutes.

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