Thanks to Pascale Le Draoulec for this recipe for recipe for Bonnie Bale's Blink-of-an-Eye Butterscotch Pie from his cookbook American Pie.
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Yield: One 9-inch Pie
Ingredients:
- Crust
- 1-9 inch pie crust
- Filling
- 3 eggs
- 2-1/2 cups milk
- 1 cup packed brown sugar
- 1/2 cup cornstarch, plus 1 heaping tablespoon
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) butter or margarine
- 1 teaspoon vanilla
- 1/3 cup white sugar
Preparation:
Separate the eggs, being careful not to get any of the yolk into the whites. Using a whisk, beat the eggs yolks in a mixing bowl. Add milk. Mix well. Stir in brown sugar, cornstarch, and salt. Mix well. Add the butter, in pieces. Cook the mixture on "high" in the microwave for about 8 minutes, pausing to stir every couple of minutes or so. Pour the cooked mixture into a ready-to-go pie crust and let it cool.
To make your meringue, make sure you use a bowl this is absolutely grease-free. Beat egg whites on a high speed with a hand-held mixer until they are very stiff. Gradually add 1/3 cup of white sugar while still beating, then add a heaping tablespoon of cornstarch and beat well. Spoon the meringue onto the pie, and bake in a preheated oven at 350 degrees until golden-brown, about 15 minutes.
To make your meringue, make sure you use a bowl this is absolutely grease-free. Beat egg whites on a high speed with a hand-held mixer until they are very stiff. Gradually add 1/3 cup of white sugar while still beating, then add a heaping tablespoon of cornstarch and beat well. Spoon the meringue onto the pie, and bake in a preheated oven at 350 degrees until golden-brown, about 15 minutes.
