Butterscotch Cream Pie


9″ baked pie crust or 9″ baked Graham cracker crumb crust
3/4 cup packed light brown sugar
1/3 cup allpurpose flour
1/4 tsp salt
2 cup milk
4 egg yolks
3 tbsp butter
2 tsp vanilla extract
1 cup heavy cream

How to prepare

Prepare crust and cool. In 2 qt sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over med heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 min.) Boil 1 min.. Remove immediately from heat and set aside. In cup with wire whisk, beat egg yolks with sm amount of hot milk . Slowly pour in egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook stirring constantly until very thick (do not boil) and mixing mounds when dropped from spoon. Remove from heat. Stir in butter and vanilla. Pour into pie crust, Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, about 4 hours. Just before serving in sm bowl with mixer at med speed, beat cream until stiff peaks form. Discard plastic wrap. Spread cream on top of pie. Good housekeeping.

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