We had a CELEBRATION dinner last night!
We started with the idea of going out for a nice dinner but with the baby's schedule, my step-kids over for the night, and my parents in town, we quickly changed our minds. Instead, we grilled steaks, marinated shrimp, baked potatoes, sauteed mushrooms, and roasted broccoli!
Of course, I had to make something yummy for dessert, but what? Well, the celebration was for my husband. He closed a big deal which he had been working hard on for quite some time. So, what would he love most? Ah, butterscotch! I had a pie crust leftover from the strawberry pie I made a few nights ago, and my grandma's pie recipes were still on my mind. So, badda bing badda boom...a Butterscotch Pie it is!
Grandma's Butterscotch Pie
Ingredients
Crust:
1 baked 9 inch pie shell
Filling:
1 1/2 cups brown sugar
3 heaping tablespoons cornstarch
1/2 teaspoon salt
5 1/3 tablespoons butter
3 cups whole milk (Make sure you use whole!)
4 egg yolks, beaten (Save the whites for the meringue.)
Meringue:
4 egg whites
1/4 heaping teaspoon cream of tartar
7 tablespoons powdered sugar
1 tablespoon corn starch
1/4 teaspoon vanilla
Directions
Filling:
Preheat oven to 425 degrees. In a medium sized pot, cook the sugar, cornstarch, salt, butter, and milk until thick. Be sure to stir it often so the mixture doesn't burn on the bottom. Temper the eggs by pouring a small amount of the mixture into the beaten yolks and stir. Then add back to the rest of the mixture. Bring to a boil and cook for 2 minutes. Pour the filling into a warm crust.
Meringue:
Beat egg whites in a mixer until frothy then add cream of tartar, powdered sugar, cornstarch, and vanilla. Continue beating until soft peaks form. Spread on hot filling making sure meringue is out to the edge of the crust. Bake for 10 minutes.
~ tasty flaky crust ~ rich creamy butterscotch filling ~ light fluffy meringue topping ~
Let cool for at least 2-3 hours before cutting or putting in the refrigerator. This is a rich one! But, oh so good!
