Recipe for cooking butterscotch cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Butterscotch Cream Pie

Filling for 9-in. pie
1 c. brown sugar, packed
1/4 c. cornstarch
1/2 tsp. salt
1 c. water
1 2/3 c. milk
1/3 c. butter
3 egg yolks, slightly beaten
1 1/2 tsp. vanilla extract or flavoring

Filling for 8-in. pie
3/4 c. brown sugar, packed
3 Tbsp. cornstarch
1/2 tsp. salt
3/4 c. water
1 1/4 c. milk
1/4 c. butter
2 egg yolks, slightly beaten
1 tsp. vanilla extract or flavoring

Preheat oven to 400 degrees F.

Mix in saucepan brown sugar, cornstarch and salt. Gradually stir in water and milk. Add butter. Cook over med. heat until mixture thickens and boils. Boil 1 min..

Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 min. more, stirring constantly.

Remove from heat. Blend in vanilla extract or flavoring. If pie is to be finished with meringue instead of Whipped Cream Topping, pour immediately into baked pie shell. Spread meringue lightly on top, sealing to edge of crust to prevent shrinking. Bake for 8 to 10 mins. or until delicately browned. Let cool at room temperature.

Whipped Cream Topping
Instead of using meringue, this pie may be chilled thoroughly and topped with sweetened whipped cream. Decorate with toasted nuts, if desired.