Aunt Julie’s Butterscotch Pie
● By Hood Magazine
- ¾ box dark brown sugar
- 6 egg yolks, but save the egg whites
- 4 ¼ c milk
- 8 heaping tsp of cornstarch
- 1 ball of butter (this is about 2 heaping tbsp)
- 2 baked 8 inch pie shells (these can be found in the freezer section)
First, bake your pie shells and follow directions on the package.
Put brown sugar in a heavy weighted pan. Beat egg yolks in a bowl and add to brown sugar. Pour in the milk and mix well.
Cook over medium heat until warm. In a bowl, mix cornstarch with some of the warm mixture from the pan (about a cup of the warm mixture). Mix well until all the lumps are gone.
Pour back into the pan and stir CONSTANTLY until thickened.
Add one ball of butter and remove from the stove.
The above pie filling can be poured into your pie shells that you have previously baked in the oven. I suggest store bought pie shells.
The topping is the egg whites you saved. Beat with a mixer. This takes some time, so be patient. Once the egg whites are beaten and are getting stiff, add ¼ c of sugar (a little at a time, not all at once). Place in oven for about 3 to 4 minutes. YOU MUST WATCH CLOSELY. When the icing is golden in color, remove from oven.