St. Andrew's Dartmouth
- Oct 25, 2018
- 1 min read

Butterscotch Pie

Jean White

2 Tbsp butter

3/4 cup brown sugar

1 3/4 cup hot milk

4 Tbsp cornstarch

4 Tbsp cold milk

1/8 tsp salt

2 eggs, separated

1 tsp vanilla

Meringue:

2 egg whites

1/4 cup white sugar

Melt butter in top of double boiler. Blend in brown sugar until melted. Add hot milk, blend. Mix cornstarch, cold milk and salt. Add to hot mixture. Cook covered for 10 minutes, stirring occasionally. Add beaten egg yolks. Cook for 3 minutes, stirring constantly. Add vanilla, spread in shell. Spread meringue over filling. Bake in 350F oven until light brown.

Recent Posts

See All

Hot Milk Cake

This recipe is from The Port Wallis Cook Book - Published in 1947 by Choir of St. Andrew's Anglican Church. The book has this Acknowledgement: These recipes have been tested successfully by the Homema

Rhubarb Custard Pie

Helen Leslie 2 egg yolks 1 cup white sugar 2 Tbsp flour 1 Tbsp melted butter 2 1/2 cups chopped rhubarb, fresh or frozen 2 egg whites 2 Tbsp sugar Beat egg yolks to a thick froth, gradually add sugar,

Curried Squash & Cauliflower Soup

Sandra Attersley 2 Medium squash, halved, peeled, seeded 3 Tbsp butter 1 large onion, chopped 1 1/2 Tbsp curry powder Salt and pepper to taste 2 Tbsp honey 1 tsp cinnamon 1 large cauliflower, cut in s