Recipe by Sue Taylor
This recipe can be referred to as a Butterscotch Pie or some refer to it as a Caramelized Sugar Pie. Caramelizing the sugar gives this pie its unique flavor. My Mom always made this pie when she was out of ingredients for all other cream pies.
Top Review by JanetSmith154
I always try something new on holidays, and it's always an adventure - the biggest fear for me was combining the sugars, and it worked beautifully! the custard came together in a snap, and everyone agreed it was the favorite! thanks so much for posting!!!
- 1⁄2 cup sugar
- 1 1⁄2 cups water
- 1⁄2 cup brown sugar
- 1 tablespoon butter
- 1⁄3 cup cornstarch
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons sugar
- 3 egg yolks, slightly beaten
- 1⁄2 cup undiluted evaporated milk
- 1⁄2 teaspoon vanilla
- 1 9-inch pie shell, baked and cooled
Meringue for Pie:
- 3 egg whites, room temperature
- 1 pinch salt
- 6 tablespoons sugar
Directions See How It's Made
- Caramelize sugar in heavy sauce pan or iron skillet.
- Add water.
- Melt brown sugar with butter.
- Add to caramel mixture.
- Stir until well mixed.
- In top of double boiler: Mix cornstarch, salt, and sugar.
- Add beaten egg yolks and milk.
- Add caramelized sugar mixture slowly.
- Stir constantly.
- Cook in double boiler until thick.
- Add vanilla.
- Pour into pie shell.
- Top with Meringue.
- Beat egg whites and salt at high speed until frothy.
- Add sugar gradually.
- Continue beating at high speed until mixture stands in peaks.
- Spread to edges of pie crust, completely sealing in filling.
- Bake until light brown at 400 degrees.