Yesterday was not my best day. It kind of seemed like a lot was going wrong. Then as I was getting ready to make a delicious sounding recipe (Peanut Butter Crunch Pie) I opened up my cornstarch and it was empty! Bummer! I had already made the pie crust so I had to find another recipe to make that I already had all the ingredients for as I was car less for the day. I found this one in my Better Homes and Gardens New Cook Book. It was pretty good, I was actually pleasantly surprised at how much I enjoyed it!
- 1 baked pie shell, store-bought, or make your favorite recipe,cooled
- 3 eggs, separated
- 1 1/2 cups brown sugar
- 1/3 cup all-purpose flour
- 2 1/4 cups milk
- 2 tbsp butter
- 1 tsp vanilla extract
For the Meringue:
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbsp sugar
1. Mix together the brown sugar and flour in saucepan and gradually add the milk. Stir over medium heat until thickened and bubbly, cook for one additional minute. In separate bowl beat egg yolks with a fork. Add a small amount of hot sugar mixture to egg yolks, stir in about a cup. Add egg yolk mixture back to pot and bring to a gentle boil. Cook for 2 minutes. Remove from heat and stir in vanilla and butter, top with lid to keep warm.
2. Make your meringue, beat your egg whites, vanilla and cream of tartar together using either your stand mixer or electric mixer, gradually add sugar. Beat until stiff and glossy peaks form.
3. Pour butterscotch mixture into cooled pie shell and top with meringue, making sure to seal it right to the pie crust.
4. Bake at 350 degrees for 15 minutes. Cool for one hour, place in fridge and cool at least 4 hours more.
5. Eat and enjoy!