Farm Journal Cookbook's Butterscotch Pie

This is one of my mother's favorite pies!  It is rare to find a butterscotch pie on the menu at a restaurant or bakery; so the best option is to make it at home!  This is a really fine recipe, and the filling is made completely on the stove top, a time saver.  If you've never enjoyed this pie, give it a try! (You may want to click the "no images" button when you print this recipe-they require quite a bit of space! )

"Garnish each wedge with a toasted pecan half if you like"

1/2 c. butter or regular margarine

1 1/4 c. brown sugar, firmly packed

1 1/2 c. boiling water

4 Tblsp. cornstarch

3 Tblsp. flour

3/4 teaspoon salt

1 c. milk

4 egg yolks, slightly beaten

1 1/2 teaspoon vanilla

1 baked 9" pie shell

1 cup heavy cream

1/2 teaspoon vanilla

1 Tblsp. sugar

Brown butter in heavy saucepan over low heat.  Stir in brown sugar and boiling water.  Bring to a boil; boil 2 minutes, stirring constantly.

Combine cornstarch, flour and salt.  Gradually stir in milk; mix until smooth.  Stir into brown sugar mixture.  Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 to 7 minutes.

Stir a little of the hot mixture into egg yolks; blend well.  Gradually stir all of egg yolk mixture into cooked custard' blend well.  Cook 1 minute, stirring constantly.  Remove from heat.  Stir in 1 1/2 tsp. vanilla.  Cool well.  (I put mine through a fine sieve.)

Pour filling into pie shell and chill. 

Whip heavy cream with 1/2 tsp. vanilla and sugar until soft peaks form.  Serve pie topped with whipped cream.  Makes 6 to 8 servings.

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