Mamo was my great grandmother on my mother's side. She died when I was pretty young, but in the few memories I have of her, she is always wearing an apron. Mamo was a good cook and I'm sure she would be proud to know that some of her recipes have become family favorites and part of our holiday traditions. That's definitely the case with her butterscotch pie. If it's Thanksgiving, there better be at least one butterscotch pie. This is the real deal, from scratch, but don't be intimidated because if you can measure and stir, you can make this pie.
Here's what you'll need:
- 2 C brown sugar
- 6 TBL flour or cornstarch
- 3 C milk
- 4 eggs, separated
- 1 tsp vanilla
- 1 tsp cream of tartar
- 2 TBL vanilla
- 1 baked pie shell
In a sauce pan, heat the brown sugar, milk, egg yolks, and vanilla until bubbling. In a small bowl, mix the cornstarch with a little water until dissolved and add to the mixture in the sauce pan, stirring until it thickens. Now add the butter and mix well. Pour the mixture into the prepared pie shell.
Now make the meringue. Beat the 4 eggs whites with the cream of tartar and sugar until stiff peaks form. Spread the meringue over the butterscotch making sure it touches the pie crust all the way around. This will keep it from shrinking when you brown it. Now put the pie under the broiler until the tips begin to brown. watch it closely because it will burn quickly. Now it's done. Store this pie in the refrigerator if you have any left over...
Enjoy!
Lynn
