Three Way Butterscotch Pie
|Light brown sugar||3⁄4 Cup (12 tbs) (Firmly Packed)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , beaten|
|White sugar||6 Tablespoon|
|Baked pie shell||1|
Combine brown sugar, flour and salt in a saucepan.
Blend in evaporated milk and water.
Cook over medium heat, stirring constantly, until thick and smooth.
Add a small amount of hot mixture to the beaten egg yolks; return to mixture in saucepan.
Cook, stirring constantly, for 3 minutes longer.
Remove from heat; add butter and vanilla.
Pour into baked pie shell.
To make meringue, beat egg whites until they begin to stiffen; add sugar, 1 tbs at a time, and continue to beat until stiff peaks form.
Spread over filling.
Bake at 350 degrees for 15 minutes, or until the meringue is lightly browned.
Cool, then chill before serving, if desired.
For variety, add 1/4 cup chopped nuts to pie crust dough before rolling out; or sprinkle 3 tbs grated orange rind over filling and carefully spread meringue over orange rind or grate 2 oz.semisweet chocolate and sprinkle over filling; spread meringue carefully over chocolate.