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Best Butterscotch Pie
Cooking with Paula Deen
, May/June 2010
1⁄2 cup sugar
1 1⁄2 cups firmly packed Domino® Dark
6 tablespoons cornstarch
2 1⁄2 cups whole milk
4 Eggland’s Best egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9-inch) prepared pie crust, baked*
Preheat oven to 325°. In a large heavy saucepan, combine sugars and cornstarch.
Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.
Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.
Makes 1 (9-inch) pie
Note: *We used 1 Pillsbury® refrigerated pie crust, prepared according to package directions
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