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Butterscotch Pie |
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Serves: 8 Print this Recipe6 tablespoons butter 1 cup brown sugar packed 1 cup water boiling 3 tablespoons cornstarch 2 tablespoons flour 1/2 teaspoon salt 1 2/3 cups milk 3 eggs yolk 1 teaspoon vanilla extract 1 frozen pie crust baked Whipped cream * See note below. * (Note: Recipe in Recipe Treasury is named "Grandma's Butterscotch Pie" and is the same except it calls for "Weepless Meringue instead of "Whipped cream". The baking directions for using Weepless Meringue follows: Preheat oven to 425° F. Pour filling into pie shell. Spread meringue over filling, sealing to edge of pastry. Bake for 8 to 10 minutes or until lightly browned. Cool for 30 minutes.) In a large heavy skillet over medium heat, brown butter (do not burn). Add brown sugar. Cook and stir until mixture is bubbly; remove from heat. Very gradually stir in water and continue to stir until sugar is dissolved; set aside. In a medium saucepan mix cornstarch, flour and salt. Stir in milk; add brown sugar mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and glossy. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 1 minute longer (do not boil); remove from heat. Stir in vanilla. Pour into a bowl; place a piece of waxed paper directly on surface of filling; cool. Pour filling into pie shell. Refrigerate at least 3 hours before serving. Serve with whipped cream. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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