Booneville Butterscotch Pie Recipe
Servings: 8
Ingredients
- 3 Tbsp. butter * see note
- 2 c. packed brown sugar
- 2 c. lowfat milk
- 3 x Large eggs
- 1/4 c. all-purpose flour
- 1/2 tsp salt
- 1 1/3 tsp vanilla extract
- 1 x 9 inch pie crust baked
- 3 Tbsp. sugar
Directions
- * Original recipe calls for butter but you can substitute solid margarine if you prefer.
- 1. Place butter in HEAVY 10-inch skillet. Heat till melted. Add in brown sugar and 1/2 c. lowfat milk; mix well. Bring to a boil and cook for 5 min, stirring constantly.
- 2. Beat the egg yolks; stir in remaining lowfat milk. Combine flour and salt; stir egg mix into this. Add in small amount of the warm brown sugar mix gradually. Stir and return this to the mix in skillet. Cook over low heat, stirring constantly, till thickened.
- 3. Cold slightly and blend in 1 tsp. vanilla. Pour into pre-baked and cooled pie crust.
- 4. Beat egg whites till stiff peaks form; slowly add in sugar and continue to beat till sugar is dissolved. Mix in the remaining 1/4 tsp. vanilla. Pile this on top of pie, sealing to edges. Bake in preheated 325-degree oven for about 10-15 min or possibly till lightly browned. Serve hot or possibly cool.
- NOTES : Named for a small town in north Mississippi, near Elvis Presley's birthplace.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 461 | |
| Calories from Fat 126 | 27% |
| Total Fat 14.07g | 18% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 361mg | 15% |
| Potassium 217mg | 6% |
| Total Carbs 79.56g | 21% |
| Dietary Fiber 0.6g | 2% |
| Sugars 61.5g | 41% |
| Protein 5.75g | 9% |
