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BUTTERSOTCH PIE



Butterscotch Pie
Makes one 9-inch pie; serves 6-8

1 already prepared 9-inch single pie shell
4 egg yolks (reserve whites for topping)
1 c packed brown sugar
1/4 tsp. salt
6 Tbsp. cornstarch
2 c milk
1/3 c water
1/2 c (1 stick) unsalted butter
1-1/2 tsp. vanilla extract
Meringue topping

In a heavy saucepan, combine the egg yolks,
sugar, salt, and cornstarch
and mix thoroughly. Slowly whisk or stir in the
milk and cook over medium
heat, stirring constantly, until thickened,
about 8 to 10 minutes. Reduce
the heat to very low and cook until quite
thick, 3 or 4 minutes longer.
Remove the custard mixture. from the heat.
Add the butter and stir until
the butter melts. Stir in the vanilla. Transfer
to a bowl, cover with
plastic wrap laid directly on the surface of the
custard, and let stand
until cool, about 15 minutes.

The prepared pie shell must cool at least 15
minutes before filling.

Spoon the custard into the cooled shell. Top
with meringue and bake until
lightly browned, 10 to 15 minutes. Remove to
a wire rack and cool.
Serve warm or at room temperature.