Mountain High Butterscotch Pie Recipe

• 1 c. light or possibly dark brown sugar
• 3 1/2 tbsp. cornstarch
• 4 tbsp. butter
• 2 c. lowfat milk, scalded
• 4 Large eggs, separated
• 1/2 c. whipping cream
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 6 tbsp. sugar
• 1/4 c. toasted, sliced almonds
• Easy pie shell

1. 1.
2. Make the pie crust.
3. Fit into a 9 inch pie plate.
4. 2.
5. Bake at 425 degrees for 10 min.
6. Lower heat to 375 degrees.
7. Continue baking for 10-12 min.
8. Cold.
9. 3.
10. In a heavy saucepan, combine the brown sugar, cornstarch and butter.
11. Stir and cook till blended.
12. 4.
13. Whisk in lowfat milk.
14. Combine well.
15. Pour a little lowfat milk mix into egg yolks.
16. 5.
17. Return yolks to saucepan.
18. Cook, stirring over medium heat, till mix thickens.
19. Stir in whipping cream and 1 tsp.
20. vanilla.
21. 6.
22. Beat mix till it cools.
23. Pour into pie shell.
24. 7.
25. To prepare meringue, beat egg whites till frothy.
26. Add in cream of tartar.
27. Beat till soft peaks are formed.
28. Beat in sugar a little at a time.
29. Stir in remaining vanilla.
30. 8.
31. Cover pie with meringue.
32. Sprinkle with almonds.
33. 9.
34. Bake at 350 degrees for 10 min, till golden brown.

light, cornstarch, butter, milk, eggs, whipping cream, vanilla, cream of tartar, sugar, almonds, pie shell

Taken from cookeatshare.com/recipes/mountain-high-butterscotch-pie-31235 (may not work)