Butterscotch Pie

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1/3 c flour                                                          3 egg yolks, beaten slightly

1 cup brown sugar, packed                             3 T oleo

1/4 tsp salt                                                         1/2 tsp vanilla

2 c scalded milk                                                1 (9-inch) pie shell ( I HIGHLY recommend using the Cookie Pie Crust)

Heat milk to scalding. Mix flour, sugar and salt. Add enough milk to make a smooth paste. Gradually add flour mixture to scalded milk, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount of milk mixture to egg yolks. Stir into remaining hot mixture. Cook 1 minute, stirring constantly. Pour into pastry shell and cool. Top with Cool Whip or meringue. After removing from heat, add oleo and vanilla. Meringue: Beat 3 egg whites and 1/4 teaspoon salt until frothy. Beat in 6 teaspoons sugar, one teaspoon at a time. Beat until meringue is stiff and glossy. Add 1/4 teaspoon vanilla, beat on to blend. Top pie. Bake at 350 degrees for 12-15 minutes.

*The above recipe is from “Mary’s Family  Favorite’s” Cookbook and was submitted by Ed and Katie J. Byler. Mary is my aunt and Ed and Katie are my aunt and uncle (Katie and Mary are sisters). 🙂 I have written it here just as it appears in the book. This recipe is my grandma’s recipe (my dad’s mom, aka Katie and Mary’s mom) and definitely a hit, ALWAYS. That being said, I was slightly confused the first time I read it. So I did what I always do – called my mom. 🙂 Here’s how she explained it to me and hopefully it helps some others out (if you understood the above just fine, then ignore the rest!).

Heat milk to scalding over medium heat, sprinkling granulated sugar in the pan to prevent burning (Once the milk is in the pan, just sprinkle what would appear to be enough to cover the bottom of the pan – maybe a tablespoon or so?).

Mix flour, sugar and salt in a separate bowl while waiting for the milk to scald. Also prep the egg yolks (beating them slightly) and get your butter (I always use real butter when baking instead of oleo) and vanilla ready as well.

Once the milk has scalded (there will be a thin “film” on top of the milk), add enough milk to the flour mixture to make a smooth paste. Gradually add flour mixture to scalded milk, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount of milk mixture to egg yolks. Stir into remaining hot mixture. Cook 1 minute, stirring constantly. Remove from heat and add butter and vanilla. Pour into pastry shell and cool. While allowing to cool, my mom also taught me this trick (after I came home for Christmas) – place Saran Wrap over the actual pie (doesn’t have to be on the crust – you just want to “seal” the butterscotch portion) in order to prevent a “skin” from forming on top of the pie. 🙂

Now – this is when my process ends, as I don’t add the meringue, but if you want to add the meringue, by all means, do so! 🙂

This is, by far, my favorite pie EVER. EVER EVER EVER. I mean, in case it’s not clear – it’s THE BEST PIE EVER.

2 thoughts on “Butterscotch Pie

  1. So I am Katie W. Byler “aka” Katie J. Byler. 🙂 As I am reading the instructions I don’t get very far and I am saying…. what? I don’t know if Mary inserted the add enough milk to make a smooth paste because that is what she does but I have never done that part. Funny because obviously others use this method. I don’t remember mom doing that part either. I do add small amount of milk mixture to eggs. Am wondering if that is the reason for my never having a problem with this pie not setting and being runny. I have always wondered how some can have a problem with that when it has never happened for me. Obviously it works either way. Glad it turned out great for you Mandy!

    1. I have heard a few complain of the pie not setting, but am not sure why? I’ve been adding the milk to make a paste and haven’t had an issue… But good to know you can do it either way! 🙂

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