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September
24
2006

BUTTERSCOTCH PIE

[COCKERY IN COLOUR NO 600] 

1 QUANTITY SWEET PASTRY

DIVIDE PASTRY IN HALF & ROLL OUT TO FIT 2 PIE PLATES. BLIND BAKE. COOL. USE 1 PIE SHELL. EXTRA SHELL CAN BE FROZEN FOR LATER USE.

6oz BROWN SUGAR

3 TABLESPOONS PLAIN FLOUR

2 TABLESPOONS CORNFLOUR

2 LARGE EGGS [separated]

1 ½ oz CASTER SUGAR

1 ½ oz BUTTER

1 TEASPOON VANILLA ESSENCE

½ TEASPOOON SALT

1 PINT MILK

COMBINE BROWN SUGAR, CORNFLOUR, FLOUR & SALT IN SAUCEPAN. GRADUALLY BLEND IN MILK. STIR CONSTANTLY OVER LOW HEAT UNTIL THICKENED. THEN CONTINUE COOKING FOR A FEW MINUTES. STIR A LITTLE OF THE HOT LIQUID INTO THE BEATEN EGG YOLKS THEN ADD THIS TO THE MIXTURE IN SAUCEPAN. COOK FOR 2 MINUTES STIRRING CONSTANTLY. REMOVE FROM HEAT, ADD BUTTER; COOL, ADD VANILLA. POUR INTO PIE SHELL. BEAT EGG WHITES WITH 1 TABLESPOON SUGAR UNTIL STIFF. TOP PIE WITH MERINGUE & BAKE IN MODERATELY HOT OVEN [200C] FOR 8 TO 10 MINUTES OR UNTIL MERINGUE HAS SET.

Damian Desserts , trackback 38 views

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