Old-South Butterscotch Pie
|Dark brown sugar||1 1⁄4 Cup (20 tbs), firmly packed|
|Milk||2 Cup (32 tbs) (Divided)|
|Cornstarch||4 1⁄2 Tablespoon|
|Egg yolks||3 , slightly beaten|
|Baked pie shell||9 Inch|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine brown sugar, salt and water in top of a double boiler.
Cook over direct heat for 5 minutes.
Blend V* cup of the milk with the cornstarch.
Add the remaining milk and combine with the brown sugar mixture.
Place over hot water and cook until thick and smooth, about 20 minutes, stirring occasionally.
Stir a small amount of the hot mixture over the beaten egg yolks and mix well; return to double boiler and cook 5 minutes longer.
Add butter and vanilla; remove from hot water and cool.
Pour into baked shell and chill well.
Before serving, sprinkle top with pecans and garnish with whipped cream.
Makes one 9-inch pic.