Butterscotch Pie
Arwilda kept two different recipes with this title.
Cornstarch-thickened vanilla pie
Blue Binder handwritten card
Ingredients
- 1 cup Brown sugar
- 1/4 cup corn starch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks slightly beaten
- 2 Tablespoon Butter soften
- 1 teaspoon vanilla
- pie shell
Directions
- Mix sugar, cornstarch & salt in 1 1/2 qt sauce pan.
- Stir in milk.
- Cook over medium heat stirring constantly until thickens and boils.
- Boil 1 minute.
- Stir at least half of the hot mixture into eggs.
- Blend into hot mixture in sauce pan.
- Boil and stir 1 minute.
- Remove from heat - stir in butter & vanilla.
- Pour in pie shell.
- Refrig 2 hours no longer than 48 hrs.
Timing: Boil 1 minute.; Boil and stir 1 minute.; Refrig 2 hours no longer than 48 hrs.
Temperature: egg yolks slightly beaten; butter soften; medium heat; thickens and boils; hot mixture; refrigerated
Equipment: 1 1/2 qt saucepan; mixing bowl; stirring utensil; refrigerator
Flour-thickened meringue pie
Old Binder typed card
Ingredients
- 1 cup brown sugar
- 5 tablespoon flour
- 1½ cup milk
- 2 egg yolks
- 2 tablespoon butter
- salt (quantity not visible); 9" baked pie shell; merengine
Directions
- Mix brown sugar, flour, salt, gradually add milk, mix well.
- Beat egg yolks and add.
- Cook over hot water stirring constantly until thick.
- Add butter.
- Pour in 9" baked pie shell.
- Swirl merengine on top.
Compare the cards
Thickener, dairy, and yolk quantities
- Old Binder typed card
- 5 tablespoons flour, 1 1/2 cups milk, and 2 egg yolks with 1 cup brown sugar and 2 tablespoons butter.
- Blue Binder handwritten card
- 1/4 cup cornstarch, 3 cups milk, and 4 egg yolks with 1 cup brown sugar, 2 tablespoons butter, salt, and vanilla.
Custard cooking method
- Old Binder typed card
- Beat in the yolks and cook over hot water, stirring constantly until thick; add butter.
- Blue Binder handwritten card
- Cook directly over medium heat, boil one minute, temper the yolks with hot filling, return them to the saucepan, boil and stir another minute, then add butter and vanilla off heat.
Shell, topping, flavoring, and storage
- Old Binder typed card
- Pour into a 9-inch baked pie shell and swirl meringue on top; no storage direction is stated.
- Blue Binder handwritten card
- Add vanilla, pour into an unspecified pie shell, and refrigerate at least 2 hours but no longer than 48 hours; no topping is stated.
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