Name: Butter Scotch Pie
Ingredients: thin pastry for pie crust; butter scotch filling; meringue

Butter Scotch Pie

Ingredients

thin pastry for pie crust
butter scotch filling
meringue

Directions

Bake three circles of thin pastry on a baking sheet, pricking them well. Bake until golden and cool.
Layer the butter scotch filling between the cooled pastry circles.
Top with meringue and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.