Booneville butterscotch pie

 
                        Booneville Butterscotch Pie
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   butter -- * see note
    2      cups          packed brown sugar
    2      cups          milk
    3                    eggs
      1/4  cup           all-purpose flour
      1/2  teaspoon      salt
    1 1/3  teaspoons     vanilla extract
    1                    9 inch pie crust -- baked
    3      tablespoons   sugar
 
 * Original recipe calls for butter but you can substitute solid margarine if
 you prefer.
 
      1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add brown
 sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5 minutes,
 stirring constantly.
      2. Beat the egg yolks; stir in remaining milk. Combine flour and salt;
 stir egg mixture into this. Add small amount of the hot brown sugar mix
 gradually. Stir and return this to the mixture in skillet. Cook over low heat,
 stirring constantly, until thickened.
      3. Cool slightly and blend in 1 teaspoon vanilla. Pour into pre-baked and
 cooled pie crust.
      4. Beat egg whites until stiff peaks form; slowly add sugar and continue
 to beat until sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla.
 Pile this on top of pie, sealing to edges.
      Bake in preheated 325-degree oven for about 10-15 minutes or until
 lightly browned. Serve warm or cold.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Named for a small town in north Mississippi, near Elvis Presley's
 birthplace.
 
 Posted to Fabfood 1/99