Butterscotch Cream Pie Anyone?...yes please!
Today I am making my Mother-in-law’s butterscotch cream pie. It is out of this world wicked good! But first let me tell you a little about her. Her names was Frankie Sue but family and friends knew her as Suzie. She was a 4’10” spit fire and would tell it as she sees it!!
She was a mother to 4 rough and tumbling boys and a wife to her high school sweetheart Kenny and man could she cook. She was a hard worker, and a wonderful cook! In the 32 years that I was graced with her presence every thing she made was delicious including this pie. Here is how she made it:
2 tablespoons soft butter
Mix sugar, cornstarch, and salt in a saucepan. Stir milk into the 4 slightly beaten egg yolks. Stir egg mixture slowly into dry ingredients. Cook stirring constantly over medium heat until it boils and thickens. Boil and stir 1 minute. Mixture should be a pudding consistency. Remove from heat; blend in butter and vanilla. Immediately pour into a baked cooled pie crust.
Now you can do this 2 ways:
Personally I like whipped cream....
I mean come on who doesn’t like a fluffy pillowie white cloud sitting on top of your already seriously scrumptious confection??....
But hey.....if you like meringue better then by all means make meringue!
1 1/2 cups heavy whipping cream
1/4 cup confectioners sugar
Beat first three ingredients until still peaks form. Add in vanilla and mix until just blended. Spread over cooled pie and refrigerate until ready to serve!
*adding the honey to the heavy cream when whipping will stabilize the whipped cream so it doesn’t separate if it sits a while.
1/4 teaspoon cream of tarter
Beat egg whites and cream of tarter until frothy. Beat in sugar, slowly, 1 tablespoons at a time. Beat until stiff peaks form. Don’t underneath. Beat in vanilla. Heap on top of hot filling, sealing edge of crust. Bake 400* for 10 minutes.
