Butterscotch pie. I don’t know anyone that doesn’t like butterscotch pie.
I have this fabulous Amish recipe that an Amish friend of mine gave to me years ago. I make it all the time, but it never seems to set up. So I went a googling and found a different way to mix it up. It set up this time, and I was ever so happy.
First you need a pre-baked crust. I took this photo because I wanted proof that my crust, before it bakes, is very lovely.
After bakeage, however, it never seems to look so nice. I refrigerated the dough before rolling it out, I refrigerated a good half hour before I baked it, and still it shrinks. I need advice people. I need pretty crusts.
Melt your butter and brown sugar. I used dark brown sugar. I love dark brown sugar. You can use light. I generally do but I had a bee in my bonnet, so I went with dark this time around.
Have your bowl of eggs, milk and flour all ready beside your stove so you can pour it in at the proper time. Make sure that you don’t cook your butter/sugar mixture to long. It might begin to caramelize and it might cause you some serious angst. Just sayin’.
Now begins the tedium. You must stir constantly (unless you have to stop to take a picture) until it is thick. This means that you are chained to the stove for about 12-15 minutes.
After it is sufficiently thick, pour it into your shrunken pre-baked crust.
Take your leftover egg whites and make a meringue.
Bake this for about 12 minutes at 350º. Let it cool. Please let it cool. Please don’t stick it in the fridge after it is only slightly cool. Bad things will happen…like the meringue will shrink…making the pie just ugly! Tasty, but ugly.
Recipe is on the side bar. Now go forth and bake.