Amish Butterscotch Pie

Amish Butterscotch Pie

• ¼ c. butter
• 2 tbsp. water
• 1 c. brown sugar
• 1/4 c. corn starch
• 2 c. milk
• pinch salt
• 3 large egg yolks (reserve egg whites for meringue)
• ½ tsp. vanilla
• pre-baked pie shell

Preheat oven to 350º.

Beat egg yolks with 2 tbsp. sugar.   Add  1/4 c. milk,  corn starch,  salt.  Whisk together.

In a sauce pan, cook water and sugar till sugar is melted.   Bring to a boil and boil for 2 minutes.   Add 1 3/4 c. milk.   Bring to a boil.

Temper the eggs with a bit of hot milk.

Add egg mixture to sauce pan and cook on low/medium heat till thickened. Stirring constantly. Add butter, vanilla and my secret ingredient ( a blurb of maple flavoring), and stir another minute.

Pour into your pre-baked pie shell.

Meringue

• 3 egg whites
• ½ tsp. vanilla
• ¼ tsp. cream of tartar
• 6 tbsp. sugar

With a mixer, beat egg whites, vanilla and cr. of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form, and sugar is all dissolved. Spread meringue over slightly warm filling, sealing to edge of crust. Bake at 350º for 12-15 minutes or till meringue is golden. Cool