Booneville butterscotch pie
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Booneville butterscotch pie
  Butterscotch    Pie  
Last updated 6/12/2012 1:09:45 AM. Recipe ID 36777. Report a problem with this recipe.
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      Title: Booneville butterscotch pie
 Categories: Pies &, Pastry
      Yield: 8 Servings
      3 tb Butter; * see note
      2 c  Packed brown sugar
      2 c  Milk
      3    Eggs
    1/4 c  All-purpose flour
    1/2 ts Salt
  1 1/3 ts Vanilla extract
      1    9 inch pie crust; baked
      3 tb Sugar
  * Original recipe calls for butter but you can substitute solid
  margarine if you prefer.
  1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add brown
  sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5
  minutes, stirring constantly. 2. Beat the egg yolks; stir in
  remaining milk. Combine flour and salt; stir egg mixture into this.
  Add small amount of the hot brown sugar mix gradually. Stir and
  return this to the mixture in skillet. Cook over low heat, stirring
  constantly, until thickened. 3. Cool slightly and blend in 1 teaspoon
  vanilla. Pour into pre-baked and cooled pie crust. 4. Beat egg whites
  until stiff peaks form; slowly add sugar and continue to beat until
  sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla. Pile
  this on top of pie, sealing to edges. Bake in preheated 325-degree
  oven for about 10-15 minutes or until lightly browned. Serve warm or
  NOTES : Named for a small town in north Mississippi, near Elvis
  Presley's birthplace.

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Recipe ID 36777 (Apr 03, 2005)

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