Thanksgiving Butterscotch Pie Recipe

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Thanksgiving Butterscotch Pie Ingredients

1 cup brown sugar
2 tbsp butter
1 tbsp flour
1 each egg, separated
1 cup milk
1 tsp vanilla
1/4 tsp salt
1 tsp sugar
1 *pastry

A Recipe for
Thanksgiving Butterscotch Pie

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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
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This Recipe for Thanksgiving Butterscotch Pie is one of thousands in the Recipes-to-go Baking Cookbook.

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Thanksgiving Butterscotch Pie Recipe
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This is a recipe for Thanksgiving Butterscotch Pie from the recipe cookbook of Recipes-to-go (Baking)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Thanksgiving Butterscotch Pie

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

Thanksgiving Butterscotch Pie Directions

Boil the brown sugar and butter together until soft. Beat the egg
yolk well and add it to the flour, then add the milk. Beat this until
very smooth. Combine with the sugar mixture and cook until the
mixture thickens. Remove from fire and add salt and flavoring. Pour
into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the
heat to 350-F and bake 30 minutes. Cover pie with a meringue made by
beating the white of the egg stiff and adding 1 tsp sugar. Return pie
to oven to brown meringue. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

Serves: 1

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Thanksgiving Butterscotch Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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