Thursday, December 23, 2010

Gramps' Butterscotch Pie

Merry Christmas Everyone! I hope this blog finds you all prepping for the holidays in good spirits. The fridge is full, the presents are wrapped and the kitchen simmers with lots of wonderful flavours roaming through all rooms in the house. Lots to be thankful for.

As I type this by the fire, my butterscotch pies cool on the counter. Every year, fortunately for all of us, my husband's family remains true to the tradition of serving this for dessert at Christmas. Every time I make this, I have a new found patience for Gramps, the originator of the recipe. Lots of slow stirring with steady and persistent care as this comes together in a double boiler. I've also topped it with his meringue, and I have yet to do this perfectly. For the life of me, I can't figure out how to prevent meringue from 'weeping' or shrinking.

However, I think I've mastered it this year. So I will pass this along to you in hopes that all your culinary traditions come with great success. And if they don't, so what?! Enjoy each other and all the great memories that are born from Christmas.

Gramps' Butterscotch Pie

3/4 cup brown sugar
1/4 cup white sugar
1/3 cup flour (sifted)
2 cups scalded milk (I use whole milk for this recipe)
1/8 tsp. salt
3 egg yolks, beaten
1 1/2 tbsp. butter
1 tsp. vanilla

In double boiler, add sugars and flour. Add scalded milk gradually while stirring. Add salt. Cook 15 minutes, stirring constantly. Pour 1 tbsp. of milk mixture into eggs. Repeat. Combine the eggs with the rest of the mixture. Cook 3 minutes. Stir in butter. Cool, then add vanilla.

Pour into baked 9" pie crust. Cover with meringue and bake at 325 until meringue is browned.

1 comment:

  1. This pie is ridiculously good! Seriously try it out if you havent.


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