JOLEAN'S BUTTERSCOTCH PIE
Fixings
1⁄4 cup genuine margarine
1 cup light earthy colored sugar, solidly stuffed
4 tablespoons flour (new)
2 cups entire milk
3 huge egg yolks, separate eggs (hold whites for meringue beating)
1⁄2 teaspoon unadulterated vanilla concentrate
1 squeeze salt
1 (9 inch) pie outsides, ready (heated and cooled)
MERINGUE SEE RECIPE BELOW
3 enormous egg whites (saved from pie filling formula)
1⁄2 teaspoon vanilla
1⁄4 teaspoon cream of tartar
6 tablespoons granulated sugar
Headings
Preheat broiler to 350°.
Mix earthy colored sugar and margarine in a pot until spread melts and sugar disintegrates. Cook 2-3 minutes longer on low-medium hotness, and afterward eliminate from fire.
Beat egg yolks.
In independent huge bowl, blend flour in with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and blend well. Mix remaining milk with this combination.
Add flour blend to pot with sugar/spread combination and cook on low/medium hotness until thickened (somewhere in the range of 30-45 minutes), mixing CONSTANTLY.
Eliminate from hotness and mix in vanilla concentrate. Mix CONSTANTLY until all around mixed and somewhat warm and afterward fill an arranged (prepared) 9" pie hull.
Top pie with meringue (formula to follow).
After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is brilliant. Cool for 10-15 minutes.
MERINGUE:
3 egg whites (held from pie filling formula), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
With a blender, beat egg whites with vanilla and cream of tartar until delicate pinnacles structure. Bit by bit add sugar, beating until firm and polished tops structure and everything sugar is broken down.
Spread meringue over somewhat warm filling, fixing to edge of hull. Cool. Partake in the JOLEAN'S BUTTERSCOTCH PIE plans !!!
JOLEAN'S BUTTERSCOTCH PIE VIDEO :
