Recipes: Pie Crust Mix

Butterscotch Pie

(8 - 12 Servings)

Crust

Filling

  • 1-1/4 cup dark brown sugar, firmly packed
  • 1/3 cup cornstarch
  • 2 cups milk
  • 3 egg yolks
  • 6 Tbsp. margarine or butter
  • 1-1/2 tsp. vanilla extract
  • pinch of salt

Topping

  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar

Preheat oven to 450°F.

Prepare and bake pie crust mix as directed on package for a one crust pie. For filling, in medium saucepan, combine brown sugar and cornstarch; stir in milk until smooth. Cook on medium, stirring constantly until mixture thickens and comes to a boil. Remove from heat. In separate bowl, beat egg yolks with fork. Add to pudding mixture a small amount at a time, stirring rapidly to prevent lumps. Return to heat and stir until thickened. Do not boil. Stir in margarine or butter, vanilla and salt. Pour into crust. Reduce heat to 425°F. For topping, combine egg whites and cream of tartar. Beat on high until frothy. Slowly add sugar a little at a time; beat until stiff peaks form. Spread over filling. Bake 3 - 5 minutes or until lightly browned.