Butterscotch Pie made with “JIFFY” Pie Crust Mix.
Yields: 8 - 12 Servings
Preheat oven to 450°F.
Prepare and bake pie crust mix as directed on package for a one crust pie.
For filling, in medium saucepan, combine brown sugar and cornstarch; stir in milk until smooth. Cook on medium, stirring constantly until mixture thickens and comes to a boil. Remove from heat.
In separate bowl, beat egg yolks with fork. Add to pudding mixture a small amount at a time, stirring rapidly to prevent lumps. Return to heat and stir until thickened. Do not boil.
Stir in margarine or butter, vanilla and salt. Pour into crust. Reduce heat to 425°F.
For topping, combine egg whites and cream of tartar. Beat on high until frothy. Slowly add sugar a little at a time; beat until stiff peaks form.
Spread over filling. Bake 3 – 5 minutes or until lightly browned.
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