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Butterscotch Pie

I've been cooking since I was a young boy. Now I enjoy preparing foods like this for my wife.—Cary Letsche, Brandenton, Florida

6-8 ServingsPrep: 30 min. Bake: 15 min. + chilling

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups milk
1/4 teaspoon salt
3 eggs yolks, beaten
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Directions

In a saucepan, melt the butter. Remove from the heat; add flour and
stir until smooth. Stir in brown sugar. Return to heat; stir in milk
and salt until blended. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir about 1 cup hot filling into the egg
yolks; return all to pan, stirring constantly. Bring to a gentle
boil; cook and stir for 2 minutes longer. Remove from the heat.
Gently stir in vanilla. Pour into pastry shell.
For meringue, beat egg whites and cream of tartar in a small bowl on
medium speed until soft peaks form. Gradually beat in sugar, about 1
tablespoon at a time, on high until stiff glossy peaks form and

2 of 2

Butterscotch Pie (continued)

Directions (continued)

sugar is dissolved. Spread evenly over hot filling, sealing edges to
crust.
Bake at 350° for 12-15 minutes or until meringue is golden brown.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours
before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 487 calories, 20 g fat (10 g saturated fat), 116 mg cholesterol, 330 mg sodium, 73 g carbohydrate, trace fiber, 6 g protein.