Butterscotch Pie
1 cup Dark Brown Sugar 2 Tablespoons Corn Starch, Or, 3 rounded Tablespoons Flour Pinch of Salt (1/8
tsp) Yokes of 3 Eggs [Reserve whites for meringue] 1 Tablespoon Butter 1 teaspoon Pure Vanilla
Extract 1 cup Half & Half
Cook in double boiler until thick enough to stay in crust [not to run]. Mix Cornstarch and Sugar;
Milk and Eggs. Add Vanilla after it is done.
Meringue:
Use 1 Tablespoon granulated sugar for every egg white. Be sure to spread meringue so that it covers
entire pie or it will weep and fall.
Mrs. Robert Vincent Lassiter Recipes of the Deep South
Pastry 1-2-3
1 cup Flour 2 rounded Tablespoons shortening [as: butter, lard, Crisco] 3 Tablespoons Ice Water
1/2 teaspoon salt to every cup of flour.
Sift salt and flour together and mix shortening and cut in as you add ice water. Chill pastry. Roll
out thin on floured surface for pie crust. [censored] holes in bottom of crust in pie pan.
Mrs. Robert Vincent Lassiter Recipes of the Deep South
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