Butterscotch Sour Cream Pie

Pastry for one-crust pie
3 egg yolks
1 c. thick sour cream
1 c. brown sugar
1/8 tsp. salt
1 Tbsp. all-purpose flour
1 Tbsp. butter, melted
1 tsp. vanilla
3 egg whites for meringue

Line pie plate with pastry. Beat egg yolks and add sour cream. Blend brown sugar, salt and flour, then add to beaten egg yolk and sour cream mixture. Add melted butter and vanilla. Turn into unbaked pastry. Bake 10 minutes at 425°, then 30 minutes at 350°. Cool before covering with meringue. Brown. Serves six. Meringue: Beat egg whites stiff before adding 2 tablespoon sugar in gradually; do not beat in. Place on pie and bake at 350° for 18 minutes until browned.

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