Our mother, Isobel, is the ultimate Queen Bee. Looking back we marvel at how "she did it all". Wife, mother, business woman. She was a great role model for us. We grew up in the 50s & 60s at a time when most women stayed at home. Our mother was the only working mom in our neighbourhood. She worked as an executive for Columbia Records in the 60s.
Our family home was always very important to our mother. It was her sanctuary. She lovingly decorated it and re-decorated it. We as kids, loved all the changes and styles. Our parents loved to entertain in it. Although cooking was not her passion, she loved to sit down and enjoy a meal with family and friends. If Sunday was not spent at our Grandparents, mom would bake up her famous Butterscotch Pie. We loved its rich creamy pudding-like filling with its cloud-like meringue floating on top.
Today as we gather together as a family to share a meal, we have decided to make the pie from our childhood. In honour of our mother, we have christenened this pie: Queen Bee Butterscotch Pie. A perfect ending for a family day celebration!
Queen Bee Butterscotch Pie
Queen Bee Butterscotch Pie
Ingredients:
1/4 cup butter
1 1/2 cup of brown sugar
6 tbsp. flour
2 cups of milk
3 egg yolks (reserve whites to make the meringue)
1 tsp. of vanilla extract
1 pinch of salt
1 prepared pie crust (baked & at room temperature)
Method:
Preheat the oven to 350F. Stir together brown sugar and butter in a saucepan until the sugar is dissolved, about 2-3 minutes. Remove from heat to cool.
Beat egg yolks in a small bowl and set aside. In a large bowl, mix the flour with 1/2 cup of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining milk.
Add the flour mixture to saucepan with sugar/butter mixture and cook on medium/low heat until thickened, stirring constantly, about 30-40 minutes.
Remove from heat and add the vanilla extract, blending well. Let cool to warm before pouring mixture into baked pie shell.
Prepare the Meringue:
Ingredients:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. granulated sugar
Method:
With an electric mixer, beat egg whites with vanilla and cream of tartar until soft peaks form
Gradually add the sugar, beating until still peaks form. Spread the meringue over slightly warm filling. Bake for 12 to 15 minutes until the meringue is golden. Cool before serving.
Enjoy!
Karen & Linda
