In a medium saucepan, heat egg yolks; add milk. Combine brown sugar, flour and salt and add to first mixture.
Cook over medium heat, stirring constantly, until thick. Do not over cook.
Add butter, vanilla, and 1 to 2 tablespoons brown sugar. Pour into a baked pie shell.
Meringue: Beat egg whites until frothy. Add sugar and continue beating until stiff peaks form. Top butterscotch pie with the meringue and bake at 325° for 15 to 20 minutes or until browned.
Originally Submitted
11/27/2007
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