It’s not uncommon to see Bighorn Sheep roaming around the mountains here. It amazes me when they climb really steep inclines with such ease! WH was out with his camera a couple of weeks ago, and captured these images. (These sheep can weigh 200 – 300 pounds, with horns weighing 30 – 40 pounds.)
Today’s recipe comes from my goal of finding a Butterscotch Pie recipe as good as the one I had (twice!) when we were visiting my folks for a long weekend back at the end of January. They took us to Yoder’s Restaurant in Sarasota, FL, and I’m still thinking about that pie. This recipe was good. Just still searching for the Yoder’s one. (If you have the true Yoder’s recipe for Butterscotch Pie, please send it to me! Or do you have “the best ever butterscotch pie recipe, bar none”? I’ll try that, too, if you want to share it!)
1/2 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk
3 large egg yolks, separated (reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared (baked and cooled)
3 large egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Preheat the oven to 350 degrees.
Stir the butter and brown sugar in a pan until the sugar dissolves. Cook 2-3 minutes more on low heat and then remove from burner.
Beat the egg yolks.
In a bowl, mix the flour with half of the milk, then add in the beaten egg yolks and salt. Mix well. Blend this mixture into the other half of the milk.
Add this flour/milk/egg mixture to the saucepan with the butter/brown sugar. Cook on low heat until thickened (about 40 minutes), stirring constantly.
Remove from the heat and blend in the vanilla extract, stirring until well blended and slightly warm. Pour into baked 9″ pie crust. Top with meringue (see instructions below) and bake for 12-15 minutes, or until the meringue is golden. Cool for 10-15 minutes.
Meringue instructions: With a mixer, beat the egg whites with the vanilla and cream of tartar until soft peaks form. Gradually beat in the sugar and keep beating until stiff, glossy peaks form. Spread over the slightly warm pie filling, making sure you spread it all the way to the edge. Then bake the pie as directed above.