Browned Butterscotch Pie

1 pre-baked 9-inch pie shell
1 1/4 cups brown sugar, firmly packed
1/3 cup all-purpose flour
2 cups milk, scalded
1/2 teaspoon salt
1/4 cup butter
1 tablespoon vanilla extract
Whipped cream topping

Set out pie shell. In a large, heavy saucepan, combine 1/2 cup of the brown sugar and the water. Bring to a boil over medium heat, and continue cooking for about 3 1/2 minutes or until mixture is thick and bubbly. Set aside.

In a large mixing bowl, beat the eggs until frothy. Add the flour and blend until smooth. Add the remaining 1/4 cup brown sugar and blend. Slowly add the scalded milk, stirring constantly.

Over low heat, reheat the sugar-water mixture until liquefied again. Pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over medium-low heat until mixture bubbles up and is very thick, 3 to 5 minutes.

Add salt, butter and vanilla extract. Let cool for 15 minutes, then pour into baked shell. Chill in refrigerator. Frost the pie with the whipped cream topping.

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