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.
