Some months ago, I did an article on Betty Feezor, a popular TV home economist who was the hostess of "The Betty Feezor Show". Betty's show was shown on WBTV out of Charlotte, NC and WWBT out of Richmond, VA for many years. In my article, I mentioned being able to meet with the producer of Betty's show, Kathy Croxton, and receiving some recipes that were Betty's. Your response to the article proved that Betty is still very much remembered and appreciated! Therefore, I'm sharing another one of Betty's recipes that's old-fashioned and down-to-earth: "Mrs. Molter's Butterscotch Pie".
This is a wonderfully rich pie with an old-fashioned flavor. This is one of those recipes that many cooks enjoy because not only does it remind you of the food our grandmothers prepared, but it contains ingredients you already have on hand, therefore saving you money and a grocery store trip! Easy to make, I do strongly advise that the pie be made a day before you plan to serve it, since it will need time to chill and set up.
As with any pie, you naturally need a pie shell. You can use a regular pasty shell or a graham cracker shell, which is what I used for the photo shoot for this recipe. If you use a regular pastry shell, you'll need to bake it first and have it ready when the filling is completed. Once that's done, you can begin working on this luscious filling that goes into the pie!
You start with real butter, which is what I believe makes it tastes as good as it does. Of course, margarine could be used, but the flavor of the real butter stands out, so I recommend it. It's melted in a heavy saucepan, then brown sugar and flour are added. You'll notice that only 1 tablespoon of flour is used here, and surprisingly, that's all it needs. You now add milk and if you wanted to, you could use some evaporated milk as the recipe indicates to make it richer. I also recommend using this, too. It does make for a creamy, rich pie.
This is all cooked on the range top until it thickens. Bear in mind that this will NOT thicken like a pudding or cooked pie fillings you may have made before. It will thicken, just not to a very thick pudding consistency. I was surprised by this, but after cooking for 15-20 minutes, it thickens enough. It's when it's thoroughly chilled that the pie really thickens up, so don't be concerned about it not being very thick after the 20 minutes of cooking time.
Once the filling is ready and poured into your pie shell, you can now make the meringue. Egg whites are whipped with cream of tartar, sugar and vanilla extract. This goes over the pie and you bake the pie until the meringue is browned. Let it cool to room temperature and chill thoroughly, which I suggest doing overnight. This will thicken the pie even more and cut into neat slices. And it'll be worth the wait when you taste it!
In case you missed the article on Betty, here's the link to the article, which includes another one of her recipes for "Old-Fashioned Caramel Cake":
When you're looking for something that's good and reminds you of the food of the old days, make this pie and enjoy a piece of the past in present day!
MRS. MOLTER'S BUTTERSCOTCH PIE
- 1 baked pie shell, either pastry or graham cracker
- 1/3 stick REAL butter (about 3 tablespoons)
- 1 cup light brown sugar
- 1 level tablespoon all-purpose flour
- 3 egg yolks
- 2 cups whole milk OR 1-1/2 cups whole milk and 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- Meringue (recipe follows)
In a heavy saucepan, brown the butter until a deep golden brown. Remove from heat and add brown sugar and flour. Mix well. Add the egg yolks and stir well. Slow stir in the milk. Return to the heat and stir constantly until mixture boils and begins to thicken. Continue cooking for 15-20 minutes, stirring constantly. Remove from heat and let cool slightly. Add the vanilla. Pour into pie shell and top with meringue. Bake at 350 degrees until golden brown. Yield: 6-8 servings.
- 3 egg whites, at room temperature
- 6 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Beat the egg whites with cream of tartar and vanilla extract until soft peaks form. Add the sugar gradually until glossy and sugar dissolves.