Recipe by Firehousecook AKA Cap'n Jack
This recipe has been in my family as far as I know since 1900. The year my Grandmother was married. All the ingredients back then had no chemicals mixed in. BUT, it is still my #1 favorite. Just don't burn the custard in the process. YUK.
Top Review by Chef Edlear
Delicious. Well written, clear instructions. A rich butterscotch flavor, just firm enough to hold together when cut. I too, had more than enough for a 9" shell, ate the rest right out of the cooking pot so I wouldn't have to wash another dish. Next time I think I'll skip the meringue and top the pie off with a lightly sweetened whipped cream. Thanks, Cap'n Jack, for sharing this keeper!
- 1 cup dark brown sugar
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 4 cups half-and-half cream
- 5 egg yolks, seperated slightly beaten save whites for Meringue
- 1⁄4 cup butter, sliced up
- 2 teaspoons vanilla extract
Directions See How It's Made
- Make and bake a 9" single pie shell. Or use store bought.
- In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside.
- Pre-heat oven to 350 degree's.
- Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it.
- Enjoy and save me a piece :O).