Recipe - Mountain High Butterscotch Pie

1 cup Light or dark brown sugar
3 One half tablespoon Cornstarch
4 tablespoon Butter or margarine
2 cup Milk, scalded
4 Eggs, separated
One half cup Whipping cream
1 One half teaspoon Vanilla
One half teaspoon Cream of tartar
6 tablespoon Granulated sugar
One fourth cup Toasted, cut or sliced up almonds.

Prebake the pie crust at 425 deg F for 10 minutes. Lower heat to 375 deg F.
for 1012 minutes. Cool. In a heavy saucepan, combine the brown sugar,
cornstarch and butter. Stir and cook until blended. Whisk in milk. Combine
well. Pour a little milk mixture into egg yolks. Return yolks to saucepan.
Cook, stirring over medium heat, until mixture thickens. Stir in whipping
cream and 1 tsp vanilla. Beat mixture until it cools. Pour into pie shell.
To prepare meringue, beat egg whites until frothy. Add cream of tartar.
Beat until soft peaks are formed. Beat in sugar, a little at a time. Stir
in remaining vanilla. Cover pie with meringue. Sprinkle with toasted
almonds. Bake at 350 deg F for 10 minutes until golden. Cool on a rack.

Wish I knew the recipe for that little cafe' in Occoquan that sells pies
and stuff. Their Butterscotch Pie was always sold out instantly and I never
even got a taste. Posted to bakeryshoppe digest V1 Number 029 by "Lewis"
lewises@flatoday.infi.net on Apr 15, 1997