Butterscotch Pie

Serves: 12
Total Calories: 442
Yield: 2 pies


3 1/4 cups milk
3/4 cup butter
2 1/2 cups brown sugar, packed
1 1/2 cups all-purpose flour
5 egg yolks, beaten
2 teaspoons vanilla extract
2 (9-inch) pie crusts, baked


Combine milk and butter in a large saucepan over medium heat; cook until butter is melted. In a small bowl, mix together brown sugar and flour. Gradually add to milk mixture; stir constantly over medium heat until thickened and set aside. Beat egg yolks in a small bowl. Stir in about 1/4 cup of hot milk mixture, a little at a time; mix well. Gradually stir yolk mixture back into milk mixture. Add vanilla; mix well. Pour into crusts. Chill until set, about 2 hours. Refrigerate any leftovers.

Tip: To pre-bake a pie crust, first pierce the sides and bottom thoroughly with a fork. Place in a preheated 475-degree oven and bake until golden, 8 to 10 minutes. Allow to cool before pouring in filling.

Nutritional Facts:

Serves: 12
Total Calories: 442
Calories from Fat: 166

This Butterscotch Pie recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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