Reader Gloria N. wrote in search of a 1950s butterscotch pie “so rich it tickled the back of your throat. Ah-h-h….” This one does just that. The meringue is optional, but worth the effort as it makes the pie look so much prettier.
Makes 1 nine inch pie
- 2 Tbsp butter
- 1 cup dark brown sugar
- 1/2 tsp salt
- 1/2 cup cream
- 3 Tbsp flour
- 4 eggs, separated (yolks in one bowl; whites in another)
- 1 1/2 cups milk
- 1 tsp vanilla
- 1/2 cup sugar for the meringue
- 1 baked 9-inch pie shell
- Melt butter in heavy skillet. Add sugar, salt and cream. Cook over low heat for five minutes, stirring constantly.
- Blend in flour. Add egg yolks and milk and cook on low heat about 10 minutes stirring frequently.
- Cool. Add vanilla, and turn into pie shell.
- Whip egg whites until peaked, but not dry. Whip sugar in gradually. Pile meringue over filling. Bake at 400 degrees for 4 to 5 minutes until meringue is delicately browned.