Butterscotch Pie

When I was young my mother owned a restaurant and this was one of the delicious pies that we served.

Serves: 6 – 8


1 baked pie shell
1 c brown sugar, firmly packed
3 Tbsp cornstarch
2 Tbsp flour
1/4 tsp salt
3 egg yolks, reserve whites
3 c milk
1/2 stick butter or margarine
1 tsp vanilla extract


3 egg whites
1 Tbsp water
3 Tbsp sugar


1. Mix brown sugar, cornstarch, flour, and salt; add one cup milk and blend together. Add remaining milk and cook over low heat until it starts to thicken.

2. Remove from heat and add small amount to beaten egg yolks. Add yolk mixture to pudding and return to heat. Cook until thick.

3. Add butter and vanilla and let cool 10 minutes. Pour into baked crust and cover with meringue.

4. Beat room temperature egg whites and water until foamy; add sugar and beat until stiff.

5. Spread meringue over pie. Bake at 350 degrees for 5 minutes or until golden brown. Cool. Refrigerate.

6. Don’t forget to share!

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