Archive for September 1st, 2008
Recipe of the Week – Ada’s Butterscotch Pie
Ada's Butterscotch Pie
For those of you who wonder where and why I get my recipes you have to understand I “run” with a tough crowd…eating-wise that is. No one is shy at my table to make a comment, suggestion or correction and weirdly enough I like it that way. The other day we had my mother-in-law and brother-in-law (not the rocket scientist for those of you who have been following along) in town for a visit. We gathered around the table for our usual communal meal, 10 of us, and after a boisterous meal I passed around a dessert menu. You see… I made the Mary’s Chocolate Chocolate Cake on Thursday and now it was Sunday so I had to have a different dessert. I always freeze any leftover desserts so that at times I will have a pretty good variety in the freezer. There were 9 separate desserts listed for their dining pleasure. The Rexman asked about one that I had forgotten, a Tan Buick, as we call it. You understand he did this just to bust on me, got a good laugh from all and he settled on the Croissant Bread Pudding with Bourbon Sauce, extra sauce please.
Sitting around after the desserts my mother-in-law suggested that I should have her mother’s (Ada) Butterscotch Pie on our website and also give it to my readers here on the blog. We dug the recipe out of our file cards and I made it this morning. So here by special request…Ada’s Butterscotch Pie.
Ada’s Butterscotch Pie
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | N/A |
| 0.33 | recipe | Never Fail Pie Crust |
| 3 | large | egg, yolks |
| 1 | cup | milk, whole |
| 2 | Tb | flour |
| 1 | cup | sugar, brown |
| 5 | Tb | butter, salted |
| 1 | tsp | vanilla |
| 3 | large | egg, whites |
| 0.25 | tsp | vanilla |
| 1 | Tb | sugar, white |
Make 1/3rd recipe of Never Fail Pie Crust ( Dessert); bake until light brown. Allow to cool.
Separate eggs, place whites aside and whisk yolks until light yellow. In a separate bowl mix milk, flour and brown sugar until well blended. Place small sauce pan on medium heat; add milk mixture and continue to stir until just below boil, slowly add milk mixture to the egg yolks, return to sauce pan over medium heat; continue to stir until thickened. (large bubbles appear) approximately 5 minutes. Stir in butter and 1 tsp vanilla. Place in frig and allow to cool.
Whip egg whites until foamy; add 1 Tb sugar and ¼ tsp vanilla. Continue to whip until soft peaks form. Evenly spread butterscotch filling into the baked pie shell. Spread meringue evenly over butterscotch pie. Heat in 400 degree oven until lightly browned. ( about 8 minutes). Serve at room temperature
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