* Exported from MasterCook * Butterscotch Pie Recipe By : "Ohio's Perfect Pies," Ohio Magazine, September 1998 Serving Size : 8 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/3 stick margarine 1/4 cup brown sugar 3 1/2 tablespoons corn starch 1/4 teaspoon salt 1 can evaporated milk -- heated 2 eggs -- separated 1 1/2 cups milk 2 tablespoons sugar 1 pie shell -- baked Put packed brown sugar and margarine in pan and brown. Add 1/2 cup of water slowly and cook until sugar dissolves. In a separate bowl, mix brown sugar, cornstarch and salt. Heat can of evaporated milk. In a separate bowl, mix egg yolks and milk. Add egg/milk mixture to dry ingredient's mixture. Pour hot sugar mixture into heating milk. Add egg mixture. Cook until thick. Pour into baked crust. In a separate bowl, make meringue by beating egg whites with an electric mixer. Slowly add sugar. Beat until light and fluffly and stiff peaks form. Top pie filling with meringue and bake until meringue is golden brown. - - - - - - - - - - - - - - - - - - NOTES: Only the best ingredients pass the test at Pullman Bay; if the fresh fruits and nuts delivered to the restaurant don't live up to baker Hannah Heckler's finicky standards, she sends them back. But the pickiness pays off. Not only do they taste good, they look good, too. "I have yet to see any display of pies that looks as nice as ours," says Heckler. Customers agree; they return for $1.69 slices of sugar cream, butterscotch and sugar-free varieties, which keeps Heckler and Janet Crouch, Pullman Bay's other baker, busy. They turned out 264 pies last Thanksgiving for guests who special-order them. Pullman Bay, 117 Lakeshore Dr., Celina, OH, 419/586-1664