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Butterscotch Cream Pie




Source of Recipe


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List of Ingredients



• 2-3/4 cups milk
  
• 1-1/4 cups lightly packed dark brown sugar
  
• 1/4 cup cornstarch
  
• 1/2 teaspoon salt
  
• 3 egg yolks, beaten
  
• 2 tablespoons butter or margarine
  
• 1 teaspoon vanilla
  






Instructions



1. Preheat oven to 425 degrees F. Prepare pastry; roll out half of dough and line a 9” pie plate. Trim, flute edge and prick . Bake in oven for 10-12 minutes, or until golden. Cool. Scald milk in a sauce pan. Combine brown sugar, cornstarch and salt. Gradually add scalded milk. Cook over medium heat, stirring constantly, until thickened and boiling gently. Reduce heat, cover and cook for 2 minutes longer, stirring occasionally. Stir a small amount of hot mixture int 3 beaten egg yolks, then blend into remaining hot mixture. Cook for 2 minutes longer, stirring constantly. Remove from heat and blend in butter and vanilla. Cool to lukewarm and pour into pie shell. If desired, top with meringue. Return to heated 375 degree oven for 12 minutes, or until golden. Cool at room temperature. Makes one 9-inch pie.