Butterscotch Cream Pie So Tasty

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Butterscotch Cream Pie

"This recipe has been a favourite of mine and my circle of relatives for over 50 years. The meringue topping with the butterscotch filling makes for a completely rich dessert; devour it heat. YUM!"

Ingredients :

2 cups milk
1/three cup all-purpose flour
1 cup brown sugar
1/4 teaspoon salt
3 egg yolks
three tablespoons butter, melted
half of teaspoon vanilla extract
6 egg whites
1/four teaspoon cream of tartar
2 tablespoons confectioners' sugar
1 (9 inch) unbaked pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H10M

Preheat oven to 375 degrees F (a hundred ninety stages C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or till light brown and crisp. Remove from oven and reduce temperature to 350 tiers F (one hundred seventy five ranges C).
In a small bowl, mix collectively the flour, brown sugar and salt; set aside. In the pinnacle of a double boiler over medium warmth, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly till thickened; get rid of from heat.
Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking continuously, to mood the yolks. Pour the yolk aggregate returned into the pan. Return to the stove and cook, stirring continuously, till thick. Remove from warmness and stir inside the butter and vanilla. Pour into baked pie crust.
In a large glass or steel mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks shape. Spread meringue over pie, overlaying completely.
Bake at 350 stages F (one hundred seventy five levels C) for 10 to 15 mins, or until meringue is golden brown in spots.

Notes :

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