Homemade Butterscotch Pie

Pie Crust

2 cups all-purpose flour

Pinch of salt

¾ cup of shortening

4-8 tablespoons ice cold water

Filling

1 ½ cups dark brown sugar, packed

4 tablespoons cornstarch

3 tablespoons flour

2 cups milk

3 egg yolks

2 tablespoons butter

1 teaspoon vanilla

Meringue

3 egg whites

1 tablespoon water

½ teaspoon cream of tartar

2 tablespoons sugar

Prepare the pie crust: Put the flour in a bowl, add the crisco and salt. Mix well until crumbly. Add ice cold water until a dough ball forms. Cover and chill dough for at least 30 minutes or overnight. Roll out and place in a pie pan, trim edges and prick bottom and sides with a fork to prevent air bubbles in your crust. Bake in a 425 degree oven until brown.

Prepare the filling: In a heavy saucepan; whisk together the brown sugar, cornstarch and flour. Add just enough milk to make a paste. Mix in the beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly, when thick, remove from the heat. Add the butter, the vanilla and stir well. Pour cooked filling into the prepared pie crust.

To Make Meringue: In a large glass or metal bowl, whisk egg whites, water, and cream of tartar until foamy. Add sugar gradually, and continue to whisk until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in a 350 degree oven for about 20-25 minutes or until meringue is golden brown.

Refrigerate for at least 2 hours prior to serving.

I really like butterscotch and just recently started making it from scratch. Such an easy recipe and a delicious pie. I hope you would consider making it for your family.

Blessings,

Terri