The best delicious Mountain High Butterscotch Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mountain High Butterscotch Pie recipe today!
Hello my friends, this Mountain High Butterscotch Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mountain High Butterscotch Pie is amazingly delicious, and addictive, everyone will be asking for more Mountain High Butterscotch Pie.
What Makes This Mountain High Butterscotch Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mountain High Butterscotch Pie.
Ready to make this Mountain High Butterscotch Pie Recipe? Let’s do it!
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1 c Light or dark brown sugar
3 1/2 tb Cornstarch
4 tb Butter or margarine
2 c Milk, scalded
4 Eggs, separated
1/2 c Whipping cream
1 1/2 ts Vanilla
1/2 ts Cream of tartar
6 tb Granulated sugar
1/4 c Toasted, sliced almonds.
Prebake the pie crust at 425 deg F for 10 minutes. Lower heat to 375 deg F.
for 10-12 minutes. Cool. In a heavy saucepan, combine the brown sugar,
cornstarch and butter. Stir and cook until blended. Whisk in milk. Combine
well. Pour a little milk mixture into egg yolks. Return yolks to saucepan.
Cook, stirring over medium heat, until mixture thickens. Stir in whipping
cream and 1 tsp vanilla. Beat mixture until it cools. Pour into pie shell.
To prepare meringue, beat egg whites until frothy. Add cream of tartar.
Beat until soft peaks are formed. Beat in sugar, a little at a time. Stir
in remaining vanilla. Cover pie with meringue. Sprinkle with toasted
almonds. Bake at 350 deg F for 10 minutes until golden. Cool on a rack.
Wish I knew the recipe for that little cafe’ in Occoquan that sells pies
and stuff. Their Butterscotch Pie was always sold out instantly and I never
even got a taste.
Yields
1 Servings
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