Butterscotch Pie II

What could be more delicious than a lovely butterscotch cream filling topped with mounds of meringue and then tucked into the oven until the meringue is glistening and golden brown?

• Calories: 359 Calories

Ingredients

• ½ cup white sugar
• ¼ cup butter
• ¼ cup white sugar
• 2 cups milk
• 3 tablespoons all-purpose flour
• 1 (9 inch) pie crust, baked
• 3 eggs, separated
• 6 tablespoons heavy whipping cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

To Make Butterscotch Filling: In a heavy saucepan, combine 1/2 cup sugar, butter or margarine, and cream. Place over medium heat and stir constantly until mixture is browned. Remove from heat.

Step 3

In a medium bowl, combine 1/2 cup sugar with flour. Mix well. In a separate bowl, whisk egg yolks together with milk, then pour into flour mixture. Stir until all ingredients are thoroughly combined.

Step 4

Stir egg yolk mixture into browned cream mixture and return to heat. Cook until thick, stirring constantly. Pour mixture into baked pie shell.

Step 5

To Make Meringue: In a large glass or metal mixing bowl, whip egg whites until foamy. Add sugar gradually, continuing to whip until whites form stiff peaks. Spread meringue on top of pie.

Step 6

Bake in preheated oven for 12 minutes, until meringue is lightly browned.