Butterscotch pie

 
                              Butterscotch Pie
 
 Recipe By     : "Ohio's Perfect Pies," Ohio Magazine, September 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           brown sugar
      1/3  stick         margarine
      1/4  cup           brown sugar
    3 1/2  tablespoons   cornstarch
      1/4  teaspoon      salt
    1      can           evaporated milk -- heated
    2                    eggs -- separated
    1 1/2  cups          milk
    2      tablespoons   sugar
    1                    pie shell -- baked
 
 Put packed brown sugar and margarine in pan and brown.  Add 1/2 cup of
 water slowly and cook unitl sugar dissolves.  In a separate bowl, mix
 brown sugar, cornstarch and salt. Heat can of evaporated milk.  In a
 separate bowl, mix egg yolks and milk.  Add egg/milk mixture to dry
 ingredient's mixture.  Pour hot sugar mixture into heating milk.  Add
 egg mixture.  Cook unitl thick.  Pour into baked crust.  In a separate
 bowl, make meringue by beating egg whites with an electric mixer. 
 Slowly add sugar.  Beat until light and fluffly and stiff peaks form. 
 Top pie filling with meringue and bake until meringue is golden brown.
 
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 NOTES : Only the best ingredients pass the test at Pullman Bay; if hte
 fresh fruits and nuts delivered to the restaurant don't live up to baker
 Hannah Heckler's finicky standards, she sends them back.  But the
 pickiness pays off.  Not only do they taste good, they look good, too. 
 "I have yet to see any display of pies that looks as nice as ours," says
 Heckler.  Customers agree; they return for $1.69 slices of sugar cream,
 butterscotch and sugar-free varieties, which keeps Heckler and Janet
 Crouch, Pullman Bay's other baker, busy.  They turned out 264 pies last
 Thanksgiving for guests who special-order them.  Pullman Bay, 117
 Lakeshore Dr., Celina, OH, 419/586-1664