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Butterscotch Cream Pie a la WayneB rfc

Source of Recipe

Wayne Boatright, rec.food.cooking


Recipe Introduction

His grandmother's recipe. Traditionally served in the South with meringue but Wayne tops with whipped cream

List of Ingredients

1/2 cup butter -- softened
1 1/3 cups dark brown sugar -- firmly packed
1/4 teaspoon salt
1/3 cup cornstarch
6 egg yolks -- slightly beaten
2 cups milk
2 cups light cream
1 1/3 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 10" or deep 9" baked pie shell


Recipe

Melt 6 tablespoons of the softened butter in a heavy saucepan, then
dump in the brown sugar. Cook and stir over low heat for about 2
minutes, until the mixture is bubbly and syrupy. Set aside, off
heat.

Place the salt and cornstarch in a small bowl along with the egg
yolks and 4 tablespoons of the milk. Stir them together with a fork
or wire whisk until the cornstarch is completely dissolved. Stir in
the remaining milk and the cream. Bring the brown-sugar mixture
back to a boil, then, averting your face because of possible
spatter, pour in the milk-cream-and-egg yolk mixture. Cook over
medium heat, stirring constantly, until the mixture comes back to a
boil. Reduce heat, and continue to cook and stir for 3 more
minutes. Remove from heat and add the remaining 2 tablespoon butter
and the vanilla. Let cool for about 10-15 minutes, stirring
occasionally. Pour into the baked pie shell and chill several hours
in refrigerator until firm.

Whip cream in a chilled bowl with chilled beaters until soft peaks
form. Add the 2 tablespoons sugar and 1/2 teaspoon vanilla extract,
and continue beating until very stiff. Spread over filling and
return to refrigerator until serving time.