|Recipe from: thegardeningcook|
Image credit: Carol
My Mum's Butterscotch pie - A Holiday Tradition
“The pie is a test of patience. It takes a lot of stirring and patience while you wait for the filling to thicken. This is one pie you cannot rush.” Carol
1 quart of half and half
5 eggs (separated)
Pinch of Mediterranean sea salt
7 tbsp cornstarch
½ stick of butter
1½ tsp pure vanilla extract
¾ of a 1 lb package of light brown sugar (dark brown is fine too. It makes a darker pie) You
can vary the brown sugar as to how sweet you want the pie so a bit more or less than ¾ of a box is fine.
3 tbsp of white sugar
Extra milk if needed
Separate the eggs and save the whites for the meringue which will go on the top of the pie.
Cook your pie crust until lightly golden and set aside.
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