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Show I BUTTERSCOTCH CHOCOLATE PIE At! EXCITING HEW FLAVOR COMBIHATIOH M t "T" Miww,.mMww .M.mmmnimr.wwmm piiiij.b h.,i, . mt h.himuij n i ijw nun ' ',' ; ' A ' s ' : - ' ,, . . . . ' ' ; : f - ' ; - (' : ..... . . ; " A..gfc . -ij v. -rlMnl m y .i tfhiiniimnfaifiiMf rill tmmwi 3-WAY BUTTERSCOTCH PIE 9-inch pie plate six tt eight servings 350 deg. preheated oven 15 to 20 minutes Baked 9-inch pie shell J Three - fourths cup firmly pack- ed light brown sugar ! One-third cup flour One-half tsp salt. One tall can (one and two-third cups) evaporated milk One-half cup water 3 egg yolks, beaten 3 tbs butter 1 tsp vanilla 3 egg whites 6 tbs sugar in saucepan. Mix well. Blend in evaporated milk and water. Cook over medium heat, stirring constantly con-stantly until thick and smooth. Add a small amount of hot mixture mix-ture to beaten egg yolks. Return to mixture in saucepan. Cook stir ring constantly for three minutes longer. Remove from heat, add butter and vanilla. Cool slightly. Pour into baked pie shell. To make meringue, beat egg whites until they begin to stiffen. Add sugar, j a tablespoonful at a time and continue to beat until stiff peaks form. Spread over filling. Bake in a 350 deg. preheated oven for 15 minutes or until meringue is lightly light-ly browned. Cool, and chill before serving. Pecan Butterscotch Pie: Add one-fourth one-fourth cup chopped pecans to pie crust dough before rolling out. Bake as usual. Orange Butterscotch Pie: Sprinkle three tablespoons grated orange rind over filling and carefully spread meringue over orange rind. Chocolate Buttrscotch Pie: Grate two oz. semi - sweet chocolate. Sprinkle over filling. Spread meringue mer-ingue carefully over chocolate. |