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Butterscotch Pie

Mormon.Cook's picture
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Flour 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Butter 3 Tablespoon
  Brown sugar 3⁄4 Cup (12 tbs)
  Egg yolks 2
  Vanilla 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baked 9 inch pie shell 1

In a saucepan, combine sugar, cornstarch, flour, and milk. Cook, stirring, until thick and smooth. Set aside. In a small frying pan, cook butter and brown sugar until bubbly and caramelized, taking care not to burn. Pour into sugar-milk mixture and stir well. Beat egg yolks and add a small amount of hot mixture; return mixture to pan. Cook until mixture holds boil 1 minute and is thick and smooth. Add vanilla and salt and pour into pie shell. Cool well before cutting (3 to 4 hours). Variation: Add toasted pecans or walnuts.

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