Butterscotch Pie

* Exported from MasterCook *

Butterscotch Pie

Recipe By : "Ohio's Perfect Pies," Ohio Magazine, September 1998
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1/3 stick margarine
1/4 cup brown sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 can evaporated milk -- heated
2 eggs -- separated
1 1/2 cups milk
2 tablespoons sugar
1 pie shell -- baked

Put packed brown sugar and margarine in pan and brown. Add 1/2 cup of
water slowly and cook unitl sugar dissolves. In a separate bowl, mix
brown sugar, cornstarch and salt. Heat can of evaporated milk. In a
separate bowl, mix egg yolks and milk. Add egg/milk mixture to dry
ingredient's mixture. Pour hot sugar mixture into heating milk. Add
egg mixture. Cook unitl thick. Pour into baked crust. In a separate
bowl, make meringue by beating egg whites with an electric mixer.
Slowly add sugar. Beat until light and fluffly and stiff peaks form.
Top pie filling with meringue and bake until meringue is golden brown.

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NOTES : Only the best ingredients pass the test at Pullman Bay; if hte
fresh fruits and nuts delivered to the restaurant don't live up to baker
Hannah Heckler's finicky standards, she sends them back. But the
pickiness pays off. Not only do they taste good, they look good, too.
"I have yet to see any display of pies that looks as nice as ours," says
Heckler. Customers agree; they return for $1.69 slices of sugar cream,
butterscotch and sugar-free varieties, which keeps Heckler and Janet
Crouch, Pullman Bay's other baker, busy. They turned out 264 pies last
Thanksgiving for guests who special-order them. Pullman Bay, 117
Lakeshore Dr., Celina, OH, 419/586-1664