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Butterscotch Cream Pie Or Tarts

Ingredients
  Baked 8 inch pie shell/6 baked 1
  Butter 3 Tablespoon
  Vanilla extract 2 Teaspoon
  Tart shells 1 (3 1/2 Inch)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Milk 1 1⁄2 Cup (24 tbs), scalded
  Egg yolks 3 , beaten
Directions

Combine the brown sugar, flour, and salt in the top of a double boiler.
Blend in 1/2 cup milk; mix thoroughly.
Gradually add the scalded milk, stirring until blended.
Bring rapidly to boiling and cook 3 minutes.
Set over boiling water; cover and cook 5 to 7 minutes, stirring 3 or 4 times.
Stir about 3 tablespoons of hot mixture into slightly beaten egg yolks.
Immediately blend into mixture in double boiler.
Cook and stir over boiling water 3 to 5 minutes.
Remove from water and blend in the butter and vanilla extract.
Cool slightly, stirring occasionally.
Cover; cool to lukewarm in refrigerator.
Turn filling into pie shell or tart shells.
Chill, if desired.
Top pie or tarts with sweetened whipped cream and toasted almonds or pecans.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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