Weekly Update with a Pie Recipe!

Happy Tuesday everyone!

I am anxiously awaiting to hear from people what they thought about our anthology, “Beyond The Realms,” in particular, my story, “The Fae Chronicles; Battle for the Underworld”. I’m wondering if others can pick up the early mistake that I made as quickly as I did! HAH. I’ll share the mistake next week, after there has been more time. Hint: it involves Queen Esta!

That said, as anxious as I am about hearing from people who have read the book, I’m excited about the approaching fall! Even though it is still hot as blazes in Texas, and will continue to be, I’m cooking fall meals. Last night I made a nice lasagna with garlic bread and broccoli — not necessarily a fall meal, but a cozy one, and I made Dolly Parton’s (LOVE HER!) Butterscotch pie. I haven’t shared recipes in a while, so today, I’m sharing this one. It’s amazing. <3 If you’re a butterscotch lover like me, it’s fantastic. <3

AND, if you haven't picked up the anthology "Beyond the Realms," today is the last day to get it at 99¢. Click HERE to purchase. 

Anyway, Enjoy!

Check out Dolly Parton's Butterscotch Pie!

For the Crust:

• 1 pre-baked pie crust (9-inch)

For the Butterscotch Filling:

• 1 ½ cups brown sugar

• ⅓ cup all-purpose flour

• ¼ teaspoon salt

• 1 ½ cups whole milk

• ½ cup unsalted butter

• 4 egg yolks, beaten

• 1 teaspoon vanilla extract

For the Meringue:

• 4 egg whites

• ¼ teaspoon cream of tartar

• 5 tablespoons granulated sugar

Instructions

1. Prepare the butterscotch filling with care. In a saucepan over medium heat, carefully combine brown sugar, flour, and salt. The slow cooking process is crucial for developing rich butterscotch flavor.

2. Gradually stir in milk, whisking constantly to prevent any lumps from forming. Cooking slowly helps develop a smooth, creamy texture that's essential to a perfect pie.

3. Add butter and continue stirring until it melts completely. The butter adds richness and depth to the butterscotch flavor.

4. Temper the egg yolks by slowly pouring a small amount of the hot mixture into them while stirring constantly. This technique prevents the eggs from scrambling and ensures a silky smooth filling.

5. Pour the tempered yolks back into the saucepan. Cook for an additional 2-3 minutes, stirring until the filling thickens to a pudding-like consistency.

6. Remove from heat and stir in vanilla extract. The vanilla adds a beautiful aromatic touch to the butterscotch flavor.

7. Pour the filling into the pre-baked pie crust. Allow it to cool slightly while preparing the meringue.

8. Make the meringue by beating egg whites and cream of tartar in a clean, dry bowl. Start at a low speed and gradually increase.

9. Once soft peaks form, slowly add sugar while continuing to beat. The goal is stiff, glossy peaks that hold their shape.

10. Spread the meringue over the butterscotch filling, making sure it touches the crust edges to prevent shrinking.

11. Bake in a preheated 350°F (175°C) oven for 12-15 minutes. Look for a beautiful golden-brown color on the meringue.