Old Fashioned Butterscotch Pie Recipe in a Homemade Pie Crust made from scratch and topped with luscious melt-in-your-mouth golden meringue.
This delicious pie is made partially with brown sugar for a full butterscotch flavor and the pie will have you, your family and friends coming back for more.
First, make the pie crust.
Sift together the flour and salt into a bowl.
Using a fork, cut together the flour and shortening until the flour is in pieces the size of a large egg, adding just enough water to hold the mixture together.
Then divide the pastry in half.
Working with one half of the pastry at a time, sprinkle a little flour on your cutting board or a pastry cloth, which ever one you are using.
Gently, pat down the flour just enough to start your rolling the crust out.
Roll the dough out 3 or 4 times folding and rolling.
This pastry technique creates air pockets that bake into tasty flakes.
Finally, roll your dough to a circle that will cover your pie pan bottom and sides with a little of the pastry left over.
Carefully, transport your dough to your pie pan, cutting evenly around the edges, leaving enough dough hanging over the edges to fold under and flute with a fork.
You can make pretty designs with your fingers and imagination.
I think you will love your art work.
Prick the bottom of your pie crust with a fork.
Place the pastry in a preheated 425F. oven for a few minutes until it is lightly brown.
Stir the brown sugar, flour and salt in the top of a double boiler then stir in the hot water.
Add the milk, cold water and the beaten egg yolks and mix well.
Cook over the boiling water, stirring constantly until thick.
Remove pan from the water and beat in the vanilla extract with the butter.
Pour into the two pie shells, evenly and smooth the pie tops.
Beat the egg whites in a bowl or electric mixer until form soft peaks.
Now beat the egg whites stiff while adding the 6 tablespoons of sugar gradually.
Place both pies on the oven middle rack in a preheated oven at 425F. until they are brown.
Scald the milk in a heavy saucepan.
Mix the brown sugar, all-purpose flour and salt together and stir it into the milk slowly.
Cook, stirring constantly for about 10 minutes or until it is thick.
Stir a small amount of the hot mixture into the beaten eggs, then stir it into the remaining hot mixture.
Cook for 1 minute longer and remove it from the heat.
Then stir in the butter and vanilla extract.
Let cool, thoroughly.
Cover bottom of pie shell with a small amount of filling.
Add alternate layers of pie filling and sliced bananas, ending with the filling.
Top with Homemade Whipped Cream.
Garnish with more banana slices that have been dipped in lemon juice to prevent them from turning dark, if desired.