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Betty Russell’s Butterscotch Pie

  • Serves 8.


  • 2 cups brown sugar
  • 1 stick margarine
  • 1/2 cup milk
  • 3 eggs, separated
  • 3 Tablespoons flour
  • 2 cups milk (Betty uses whole milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla
  • 9-inch baked piecrust


Combine brown sugar, margarine, and 1/2 cup milk in a microwaveable glass bowl. Cook 5 minutes on high in the microwave; stir, then cook 5 minutes more. Mix together egg yolks, flour, remaining 2 cups of milk, and salt. Gradually stir in the brown sugar mixture. Cook in the microwave a few more minutes until thick, stirring every 60 seconds. Pour into baked pie shell. To make the meringue, beat egg whites with cream of tartar until the mixture forms peaks. Add sugar and vanilla and continue beating until blended, maintaining peaks. Spoon onto pie and brown the meringue in a preheated 400° oven.

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