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Butterscotch Pie

Products used in this Recipe

Eggs
Flour
Milk
Butter

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This traditional butterscotch pie recipe is at least four generations old and in recent years has been adapted for the microwave. It is truly an example of how simple ingredients, in the right proportions, create the most delicious results.

Ingredients

Filling:
4 egg yolks, lightly beaten 4
2 cups brown sugar 500 mL
8 Tbsp all-purpose flour 120 mL
pinch salt
2 Tbsp butter 25 mL
1 tsp vanilla extract 5 mL
3 cups milk 750 mL

Merinque:
4 egg whites 4
2 tsp granulated sugar 10 mL
1/4 tsp vanilla extract 1 mL
Prebaked, deep dish pie shell

Method

Filling

Separate eggs, lightly beat yolks and set aside the whites. In a double boiler, whisk together all of the filling ingredients until smooth. Cook over medium heat until thickened.
To prepare in the microwave, place the filling mixture in a microwave-safe bowl and cook on high for 12 to 15 minutes until thickened, stirring every 3 minutes during the cooking process. Remove from heat and pour into a prebaked 9 inch (23 cm) deep-dish pie shell.

Merinque

In a small bowl, beat the 4 egg whites with an electric hand mixer until soft peaks form. Gradually add the sugar and vanilla and continue to beat until stiff peaks form. Spoon merinque on top of the butterscotch filling.
Bake in a preheated 350° F (180° C) oven for 5 to 10 minutes or until the merinque has browned.

Recipe compliments of Taste of Nova Scotia.